HOMEMADE BEEF JERKY MARINADE RECIPE RECIPES

Steps:

• Combine all ingredients (except the meat) until combined.
• Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
• Remove from marinade, disguarding excess.
• Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
• I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.

Steps:

• Slice the meat into ⅛ - ¼ inch thick pieces, removing as much visible fat as possible. Place in a large zip-top bag and set aside.
• Mix the soy sauce, mirin, brown sugar, minced ginger & garlic, salt, and Prague powder, if using, in a small bowl until the sugar dissolves. Pour into the zip top bag with the meat, taking care to ensure that the meat is evenly coated. Place in the fridge to marinate 12-24 hours.
• After the meat has marinated, place the strips onto your dehydrator trays. Sprinkle with sesame seeds. Dehydrate at 160F for 4-6 hours, until the meat has dried. The general rule of thumb is if you bend a piece and it cracks, it’s done - if you bend a piece and it breaks it’s been cooked too long.
• Remove from the dehydrator and set aside to cool completely before sealing in a bag or tupperware.
• Jerky that has been marinated with Prague powder or Instacure will last a few weeks in a sealed bag at room temperature. Jerky marinated without any cure will last two weeks in your fridge.