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Ingredients
Sweet & Salty Beef Jerky
- 1/2 C Soy Sauce
- 1/4 C Worcestershire Sauce
- 1/2 Tsp Liquid Smoke
- 1 tsp Tabasco
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 C Brown Sugar
Korean Bul-Go-Gi
- 1/2 C Soy Sauce
- 1/2 C Water
- 2 NatraTaste sweetner packages
- 2 Garlic Cloves minced
- Green Onions 1/2 bunch, chopped
- Black Pepper to taste
Taco Flavored
- 2 tsp Morton Hot Salt
- 2 T Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 2 tsp Onion Powder
- 4 T Apple Cider Vinegar
- 1 C Water
- 1 Onion Med, diced
Thai Chili
- 1/2 C Sweet Thai Chili Sauce
- 2 T Thai Chili Garlic Paste
- 2 T Soy Sauce
- 2 T Ponzu Sauce
- 1/2 C Water
Lime-Chili
- 1/2 C Lime Juice
- 1/2 C Water
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Salt
- 1 T Chili Powder
- 2 NatraTaste sweetner packages
Lemon-Worcestershire
- 1/2 C Lemon Juice
- 1/2 C Water
- 1/3 C Worcestershire
- 2 NatraTaste sweetner packages
- 1 tsp Salt
- 2 tsp Black Pepper
Ingredients
Sweet & Salty Beef Jerky
Korean Bul-Go-Gi
Taco Flavored
Thai Chili
Lime-Chili
Lemon-Worcestershire
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Instructions
- Place the beef slabs on a cutting board. Cut into approximately 3″ x 1″ strips (trim any excess fat) and place 2 lbs worth of the meat into a 1 gallon zip lock freezer bag.
- Pour enough of the desired marinade over the meat to ensure it is able to be fully coated once you have squeezed the air from the bag. Place in the refrigerator over night.
- Place the strips of meat on the racks of your dehydrator (I use an American Harvest brand) I will fully load up four racks and with the temp set at the highest setting (about 160 degrees) it only takes 3-4 hours until the jerky is done. We like our jerky still a little tender, If you want it a little stiffer and with a longer shelf life (LOL as if that is gonna be needed) keep it drying a bit longer until it meets your desired level of “doneness”
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