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"The belly rules the mind."--Spanish Proverb

Dehydrator Beef Jerky Recipe

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This recipe for Dehydrator Beef Jerky is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb. Top Round (1.5" thick and bone removed) or London Broil (trimmed of fat.)
1 Qt. Warm Water
¼ C. Salt
2 Tbs. Course ground black pepper
2 Tbs. Fine ground black pepper
⅔ C. Richard Colgin "Liquid Smoke"; Dallas, Texas
Directions:
Directions:
Meat should be cut lengthwise in ⅛" strips. Mix all ingredients in a 12 qt. sauce pan. Add sliced meat and marinate for 24 hours in refrigerator. Remove meat from liquid and squeeze meat to remove excess liquid. Spread on the drying racks of the dehydrator. It should all dry in about 5-6 hours, depending on type of dehydrator. I use the American Dehydrator series.
Personal Notes:
Personal Notes:
Recipe received from Phil Schilt.

 

 

 

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