4 lbs Beef (or
other meat of your choice) - sliced into thin pieces - I usually use a roast or
whatever is on sale for a good price at the store. You can slice the meat
yourself but it is a time consuming tricky. Most places will slice it to
whatever thickness you like for you at no additional charge if you just ask.
4 parts A-1 Steak Sauce
2 parts lemon Juice
1
part McCormick Montreal Chicken Seasoning
Mix
all ingredients in a bowl and marinade meat in the fridge for 4-6 hours.
Dehydrate:
Each dehydrator is different so please make sure and check your manual for
specific instructions. I noticed the time is going to really depend on how
thick the meat is sliced. Ours says that you can tell when the meat is done by
bending a piece of jerky. When you bend the jerky it should crack but not
break. To accomplish this with our model we set it to 160 degrees for 8-12
hours with thick cut and 4-6 hours with thinner cut meat. I would recommend to
check yours every 1-2 hours until you get the hang of how long it takes. You
can definitely overcook jerky!
I will be posting more jerky recipes soon!
Thanks
for checking in! - KK
Find me elsewhere!
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