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1
Mix onion powder, garlic powder, salt, pepper worchestshire sauce, and soy sauce in a large zip lock bag.
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2
Adjust ingredients to taste with the exception of salt.
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3
The salt must be in this proportion to kill off all unwanted bacteria.
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4
It is also worth noting that this particular mix will be a bit spicy, adjusted by the amount of black pepper you desire.
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5
Cut beef into thin strips, or to desired thickness.
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6
Cutting across the grain of your beef will allow for chewy beef jerky while cutting with the grain will allow for tougher jerky.
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7
Furthermore thicker slicing will need more drying time.
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8
Make sure to remove as much fat as possible to avoid your jerky from getting rancid.
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9
Place strips of beef into bag with the mix one piece at a time ensuring that each piec gets completely submerged into the mix.
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10
Zip bag close tightly and allow to absorb for a minimum of 12 hours, but no longer than 36 hours.
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11
Note longer saturation times will give your jerky more flavor.
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12
Place the saturated strips of beef onto dehydrating shelves in single layer.
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13
Sides can touch but do not overlap.
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14
Set dehydrator to 160F.
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15
Allow beef 8 hours minimum drying time.
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16
After 8 hours begin checking jerky around every 45 mins and blot with papertowel to absorb surface oil from jerky.
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17
Continue until jerky is completely dried and then remove from dehydrator.
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18
Allow to cool and enjoy.
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19
Store your jerky in air tight container and in cool, dry place until ready to enjoy.
