CHEWY TENDER JERKY

Chewy Tender Jerky image

Provided by Lynn Socko @lynnsocko

Number Of Ingredients 10

2 pound(s) steak, whatever is on sale
1/3 cup(s) worcestershire sauce, reduced sodium opt
1 tablespoon(s) soy sauce, low sodium opt
1 tablespoon(s) teriyaki sauce, reduced sodium opt
1 teaspoon(s) liquid smoke
1/4 teaspoon(s) cumin
1 teaspoon(s) garlic salt
1 tablespoon(s) black pepper
2 tablespoon(s) red pepper flakes
1-2 cup(s) water

Steps:

I wasn't thinking about posting a recipe when I first started making this but it's really good and I wanted to share. I will in the future weigh the meat before I slice it, and weigh it after it is done as well as get more step by step photos. This makes about 3/4 of a gallon bag of jerky.
I use whatever steak is on sale. I've used sirloin, charcoal, chuck, and even brisket flat although it was pretty tough. This time I used charcoal steak. I trim off the fat then slice it in very thin slices. TIP: partially freeze meat, or if taking frozen meat out of freezer let it thaw slightly, it's much easier to slice partially frozen meat.
Place all the ingredients in a bowl and mix well.
Pour into a gallon ziploc bag and add enough water (usually about 1 1/2 c) to make sure all the beef is covered. Then place beef in bag and marinade overnight. (For less heat use less pepper or no pepper at all).
Drain beef in coriander and place on dehydrator racks. Turn to 160º and "cook" for two hours and switch trays around where bottom is on top and two middle racks are switched, this for a top blower dehydrator. where ever yours blows from you want to switch the meat around so it it evenly dehydrated. Total time 4 hrs.
Bag it once it's completely cool and set in fridge or freezer. I eat it start off the dehydrator but the flavor increases even after one day.