-
1
To slice the meat, I use a mandoline set to about medium thickness (about the size of thick sliced bacon). If you don't have a mandoline, hand slicing works, too, it just takes a little longer. Tip: put your meat in the freezer for about an hour to an hour and a half before slicing; this firms it up and makes it much easier to work with.
-
2
Slice all the meat and put it aside in a container. I use glass Snapware containers.
-
3
In a microwave safe bowl, mix all the other ingredients together, except the red pepper flakes. Then, pop it in the microwave for about a minute. Next pour the warmed mixture over your meat, being sure to coat all the pieces. This is where the Snapware comes in handy, just click the lid on and give it a good couple of shakes.
-
4
Stick it in the fridge for at least 6 hours, overnight is best. You don't have to, but whenever I open the fridge I give it a good shake or two.
-
5
When it's time to dehydrate, I take the meat out of the fridge, and place it in a colander. Using hot water, rinse the meat. Now it's time to start laying the meat on the dehydrator trays. Be sure the meat doesn't overlap or it won't dry properly.
-
6
After you finish each tray, sprinkle some red pepper flakes over the meat. How much you put on depends on how spicy you like it. If you're not into spicy beef jerky, a bit of black pepper can be used instead. For my dehydrator, I set it to 160 degrees Fahrenheit for about four hours. You will want to check your own macine to make sure it's set for the correct time and temp.
-
7
The jerky is done when the outside of the meat cracks when you bend it. I had to do a few batches before I really got a feel for this, and you probably will, too. Fortunately, even the batches I over-cooked and under-cooked ended up yummy.
-
8
When its done, let the jerky cool to room temperature. Then, when I'm ready to store it, I put the jerky in a gallon size zip lock bag with a paper towel in it (to absorb any excess moisture) and stick it in the fridge.
