Cajun Beef Jerky - Hamilton Beach 32100 Use And Care Manual

Recipes
(cont.)

Cajun Beef Jerky

Ingredients:
3 pounds (1.4 kg) beef top round
3/4 cup (177 ml) Worcestershire sauce
1/2 cup (118 ml) water
1/2 cup (118 ml) soy sauce
1/3 cup (79 ml) teriyaki sauce
1 Tablespoon (15 ml) onion powder
1 Tablespoon (15 ml) Old Bay
®
1 Tablespoon (15 ml) liquid smoke
2 teaspoons (10 ml) Cajun seasoning
1 teaspoon (5 ml) celery seed
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.
3. Remove beef from freezer and slice against the grain into
1/4-inch-thick (0.6-cm) slices.
4. Divide beef and marinade between 2 bags, 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.
Seasoning
8. Stack trays on base with the top tray last.
9. Set the dehydrator to 160°F (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 275°F (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 1/2 pounds
15