This jerky recipe is my good old standby, tried and true, a little sweet, a little salty and deliciously perfect in every way!
Ingredients
5 lbs Beef, London broil roast
1 cup Soy sauce
1/2 cup Worcestershire sauce
1 cup Dark brown sugar
2 tsp Smoked paprika
2 tsp Lawry’s seasoned salt
1 tsp Fresh cracked black pepper
1 tsp Cayenne pepper
2 tsp Onion powder
2 tsp Garlic powder
1/2 tsp Mustard powder
*Optional* A few dashes liquid smoke
Directions
- The Night Before
- Slice roast against the grain in 1/4- 1/2 inch thick strips. Using 2 Ziplock freezer bags, put halt the meat in each and set aside to make marinade.
- Make marinade by whisking the rest of the ingredients together in a bowl.
- Pour half the marinade over the meat in each bag. Close bag, removing air. Refrigerate overnight.
- The Next Day
- Drain meat and pat dry with paper towel.
- Line on your dehydrator trays, not over crowding.
- Set your dehydrator to 165° and dry 4 – 5 hours for 1/4 inch thick meat and 8 -10 hours for 1/2 inch thick meat.
