Sort ingredients
mattmn2280
QR Code
Listen
Pdf
Wrap the beef in plastic wrap and partially freeze (about an hour).
Unwrap the beef and slice into ⅛ to ¼ inch slices.
Place the rest of the ingredients in a large bowl and whisk.
Place the sliced beef in the marinade bowl and move the beef around with a fork to ensure that all sides have been covered in the marinade.
Cover and refrigerate (or place in a gallon zip-top bag) the beef to marinate for at least 4 hours, overnight is even better.
For the dehydrator method: Lay the beef out on the trays so the pieces are not touching. Set the dehydrator to 140°F (60°C) and dry the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through.
For the oven method: Prepare baking sheets with parchment paper or other non-stick surface and lay the beef out across the sheets so they’re not touching. Set your oven to 140°F (60°C) or as low as it will go. Dry the beef for 3 to 4 hours, or shorter if the oven temperature is higher than recommended.
Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.