Beef Jerky

It truly is a wonderful thing to have on hand. I had nearly forgotten about this lovely snack, until digging through my freezer yesterday (I have to defrost it – now that it’s cold outside, lol). My parents have a big dehydrator. Dad and I usually make this together.

Cassandra’s Homemade GF Beef Jerky

All measurements are approximate – I put in what feels right

A few pounds of beef – round steak, top round roast… cut into small strips

GF soy sauce (I use La Choy) – enough to cover meat, 1-3 large bottles

Brown Sugar, 2 or 3 tbsp per bottle of soy sauce

McCormick Montreal Steak seasoning – a few shakes per bottle of soy sauce

Mix marinade ingredients. Add meat. Allow to soak, covered overnight (give or take a bit depending on how strongly flavored you want the jerky). If you have a food saver, you can seal the meat and marinade in one of the containers and soak for about 20 minutes.

Lay meat on drying racks. Use the jerky setting of a dehydrator and dry for 6 hours or so (it all depends on how thick the meat was sliced and how dry you want it). You’ll need to check it to see. Best if stored in the freezer, especially if there was a lot of fat in the meat.


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