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Recipes
Teriyaki Beef Jerky
Ingredients:
2 pounds (907 g) beef top round or flank steak
2 cups (473 ml) pineapple juice
1 bottle (15 ounces/444 ml) soy sauce
1 1/2 cups (355 ml) packed light brown sugar
1 cup (237 ml) rice vinegar
6 large garlic cloves, halved
2 small dried red chilis, halved
Directions:
1. Place beef in a resealable plastic freezer bag and freeze for 1 hour
or until firm enough to slice easily.
2. In a medium bowl, mix remaining ingredients until brown sugar is
dissolved.
3. Remove beef from freezer and slice against the grain into
1/4-inch-thick (0.6-cm) slices.
4. Add beef and marinade to bag, making sure meat is completely
covered with marinade.
5. Close bag and refrigerate 8 to 12 hours.
6. Drain and discard marinade. Pat all slices of beef with paper
towels.
7. Place beef slices in a single layer on the first tray, leaving space
around each slice for proper drying. Fill trays with remaining beef
slices.
14
8. Stack trays on base with the top tray last.
9. Set the dehydrator to 70°C for 4 to 8 hours. Start checking beef
for doneness at 4 hours and then every 30 minutes. Jerky is dry
when you can bend it and and the top cracks, but the slice does
not break.
10. Heat oven to 135°C.
11. Line a large cookie sheet with aluminum foil. Place jerky in a
single layer, leaving a small space around each slice.
12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry
with paper towels before storing in an airtight container.
Makes: About 1 pound
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