My husband is a big fan of beef jerky. This beef jerky is spicy with a nice hint of pepper. I bought a london broil top round to make it. I also dehydrated the meat in an Excalibur Dehydrator for exactly 4 hours and 15 minutes. A minimum of 4 hours is required to assure the meat has been heated enough to destroy pathogens. Adjust the amount of time after that. This will depend on how thin or thick you cut the meat and how soft or crispy you like your jerky. Slice the meat no thicker than one-quarter inch (¼") when making jerky at 155°F. Here is a link to the Safe Minimum Internal Temperature Chart. This recipe can also be found at gardengirlrecipes.com.
2-2¼ pounds top round, eye of round beef, or flank steak
4½ teaspoons (20g) packed brown sugar
2 teaspoons (6g) garlic powder
4 teaspoons (20g) salt
2 teaspoons (4g) ground black pepper
3 tablespoons (40g) Worcestershire sauce
4 tablespoons (60g) Sriracha sauce
Step 1: Trim & Freeze Meat
Trim the fat off the meat. You want to have 2 pounds of meat after all the fat has been trimmed. Place the meat in a ziplock back and place in the freezer for 10-15 minutes. This will make it easier to slice the meat.
Step 2: Combine Dry Ingredients
Meanwhile, combine the brown sugar, garlic powder, salt, and pepper in a small bowl and mix well.
Step 3: Slice Meat
Cut the meat into thin ¼" slices and place in a ziplock bag.
Step 4: Add Dry Ingredients
Add the dry ingredient mixture and thoroughly mix together.
Step 5: Add Wet Ingredients
Add the Worcestershire sauce & Sriracha sauce to the meat and mix well. Refrigerate overnight.
Step 6: Spread on Racks & Dehydrate
Spread the meat out on the dehydrator racks without touching each other and dehydrate at 155°F for 4-6 hours.
Second Prize in the
Slow Food Contest