Trim off any excess fat. You can use many different meats; flank steak, chuck roast, brisket, sirloin tip or steak. I found the easiest was meat a breakfast-steak that is alreay cut across the grain and is perfectly thin. Just slice it now into 1/3-1/2 inch strips. This was my first success at beef jerkey. Nice and chewy!!
Combine all ingredients except meat in a gallon sealable bag. Swish or shake up the bag to mix in the ingredients. Next, add in the meat, seal and place in the refrigerator overnight or for at least 8 hours.
The next day or after 8 hours, drain the juice away from the meat. Pat the meat dry so that it cooks more easily. Place in a single layer on the shelves of your dehydrator, or on a 1/2 sheet cookie pan with lip. If you desire, shake pepper or other spices on the meat before beginning the drying.
Set the dehydrator for the minimum temperature to 122 degree, the smoker for 150 or less and if in oven just have on the top level with the oven light on. Let dehydrate out for 8-12 hours rotating the meat trays. Smoking would be around 4 or more hours but I've not tested this. In the oven go for overnight or more until cooked well and chewy.
Let cook and enjoy. Keep in airtight container.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 190.2mg||7 %|
|Potassium 54mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.7g|
|Protein 0.4g||1 %|
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Calories per serving: 8
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