Rational SelfCookingCenter Recipe Book page 47

Finishing, dehydrate
Place beef in freezer for about 2 hours until
firmed up for easier slicing.
While beef is freezing, combine salt, brown
sugar and seasonings to create a dry-rub.
Once beef is firm, remove from freezer, trim
off exterior fat and silverskin as needed. Slice
beef along grain at 1/4" to 1/8" thickness.
Tip: Use electric slicer if available to save
time and enhance uniformity or cut by hand
for a more natural look.
Using your hands, apply dry-rub to beef strips to coat. Lay spiced beef
strips on CombiFry ® baskets, Stainless Steel grids, Perforated
Roasting & Baking trays.
Let sit 12 hours in refrigerator to improve tenderization, remove and
rest at room temp for 30 minutes to temper.
Select: Finishing, dehydrate, 135°F, cont. (run overnight or for 8-12
hours depending on cut size and thickness. Remove when done to
desired texture and allow to cool)
Store in a heavy-duty zip seal bag or airtight container.
Accessories: Perforated Roasting and Baking Trays or CombiFry ®
Baskets.
Note: Large jerky can be dehydrated directly on Stainless Steel Grids.
29
41 Beef jerky, made in-house