Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
24 hours
Dehydrating time
6 - 8 hours
Ingredients
- 3 pounds (1.4 kg) beef top round steak
- 3/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon liquid smoke
- 2 tablespoons lemon juice, fresh or bottled
- 1 tablespoon garlic powder
- 2 tablespoons lemon pepper seasoning
Ingredients
macros
- 3 pounds (1.4 kg) beef top round steak
- 3/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon liquid smoke
- 2 tablespoons lemon juice, fresh or bottled
- 1 tablespoon garlic powder
- 2 tablespoons lemon pepper seasoning
Instructions
- Cut meat into 1/8 inch (3 mm) strips against the grain. Remove any visible fat.
- Pour Worcestershire, liquid smoke and soy sauce into a pot; heat until t e mixture starts to simmer then turn off heat. Add brown sugar and stir until it completely dissolves. Set aside.
- After the mixture has cooled; pour lemon juice, lemon pepper seasoning and garlic powder into the cooled mixture and stir properly.
- Put meat strips into large-size container or bag; pour in the marinade. Marinate meat for 24 hours.
- Place in a dehydrator and dry jerky at 160°F (71°C) for 6 - 8 hours or until it reaches doneness.
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