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PERFECT JERKY BY MEAT CHURCH
You need to start with a lean cut such as top round, bottom round, eye of round, london broil, flank or skirt. Using a lean cut of meat that has very little fat is key.
This recipe and video are very straightforward and delicious. It works on beef or wild game. If you like your jerky spicy, at least double the cayenne and red pepper flake.
This method will work with a pellet grill or a dehydrator. If using a pellet grill you may have to run at a higher temperature since the lowest setting on many is 165.
- Prepare the marinade Mix all of the marinade ingredients with a whisk in a large bowl. Set aside.
- Prepare the meat Remove any fat from the exterior or the meat.
- Marinate the meat Using a vac seal, ziplock or container, pour the marinade over the meat making sure to separate the slices and move them around to allow the marinade on all sides. I prefer a vac seal bag to maximize flavor penetration. Remove as much air as possible.
- Prepare the jerky Remove the jerky from the marinade. Discard the marinade. Remove any excess marinade from the meat as it will lengthen the dehydration process.
- Dehydrate the jerky Place the dehydrator on 158.
Using a sharp knife or slicer, slice the meat to your desired thickness as seen in this video.
I prefer thin beef jerky, which dehydrates quicker, but this is your preference.
Marinate in the refrigerator overnight.
Place each piece uniformly on the dehydrator racks making sure not to overlap. If you are using a sticky marinade you can spray the racks with cooking spray first.
For extra spiciness add red pepper flake or black pepper to the slices.
Place the trays in the dehydrator.
Dehydrate until your desired consistency. This process took 2.5 hours for my thickness in this video.
Remove the trays from the dehydrator. Remove the jerky from the trays.
Store the jerky in vac seal bags or an airtight container.