I just found a six year old email where I typed out the instructions for making my world famous homemade beef jerky to send to a friend so... I wanted to share here if anyone is interested!
Lean sirloin roast trimmed and sliced against the grain in 1/8 to 1/4 inch thick strips. If you like a chewier (more traditional) experience, you can certainly slice it with the grain, but against is better IMHO.
Kroger "Beef for stir fry" is already sliced and works perfectly, but the butcher can slice a roast if desired.Â
Marinate for at least two days, then dry strips in dehydrator at 165 degrees for min of 3, but not more than 5 hours. I have found that around the four hour mark is best personally, but it will vary depending on the thickness of your strips.Â
​​​​​​Allow to cool between paper towels, and store loosely in tupperware dish. I've read that it's best to eat it all up in a week, but around here a batch will only last a couple of days. I don't use any curing nitrates so I personally wouldn't go more than week in a stored container on the counter. If you want to keep it longer, I would definitely refrigerate or even freeze it for future use.
Marinade mix
1 cup Kikkoman Teriyaki sauce (orange label)
1/3 cup Dale's sauce (regular, not low sodium)
3 shakes of Louisiana hot sauce (to taste)
3 shakes Worcestershire sauce
1 shake of Liquid Smoke (it's easy to over do this. 1 shake is plenty)
1 tsp garlic powder
1 tsp chili powder
1 tsp light brown sugar
Whisk ingredients well and pour over meat strips in a gallon size storage bag and place in refrigerator for a couple of days. I have found that one day isn't quite enough, and more that two tends to be too salty. Also, is best to separate each piece while placing the strips in the bag to ensure the seasoning gets to all the surfaces.
As an option in the marinade, you can add 1/4 to 1 tsp of a good hot pepper powder like Carolina Reaper or Ghost pepper for an added kick. It will make it HOT, so keep that in mind. Enjoy!
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