Mine always turns out quite dry when I make it. Any suggestions?
mtmomj wrote:Mine always turns out quite dry when I make it. Any suggestions?
I would love to learn how to make this My husband loves this plus it does with his diet.
Beef Jerky
1 lb. round steak
4 tbsp. soy sauce
4 tbsp. Worcestershire
1 tbsp. ketchup
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/2 tsp. salt
Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut against the grain will be tender and break easily, meat cut with the grain will be chewy. Marinate in the above sauce for at least 1 hour. Drain in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry at 145 degrees for 8-10 hours. It is ready when it bends like a willow without breaking. Store in refrigerator.
1 lb. round steak
4 tbsp. soy sauce
4 tbsp. Worcestershire
1 tbsp. ketchup
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/2 tsp. salt
Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut against the grain will be tender and break easily, meat cut with the grain will be chewy. Marinate in the above sauce for at least 1 hour. Drain in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry at 145 degrees for 8-10 hours. It is ready when it bends like a willow without breaking. Store in refrigerator.
Thanks for the tips. I've never tried putting them in the freezer!
Isn't there some sort of dehydrating salt that's suppose to be put in the dehydrator? I bought one and after failing miserably at everything I tried to dehydrate (except bananas) I gave it away. But I remember that there was some sort of mixture that had to be put in there with the food.
Also, what type of meat are you using for the jerky? The cut is apparently important because when I go to buy the meat for my father-in-law (the new dehydrator owner) he's always very specific about which part of the cow I get. And also asks that the butcher cut it for me/him. I just say I'm making jerky, give them the meat and they know the right way to cut it for me.
Also, what type of meat are you using for the jerky? The cut is apparently important because when I go to buy the meat for my father-in-law (the new dehydrator owner) he's always very specific about which part of the cow I get. And also asks that the butcher cut it for me/him. I just say I'm making jerky, give them the meat and they know the right way to cut it for me.