Beef Jerky Dehydrator

Beef Jerky Dehydrator

Ingredients:
1 lb. round steak
4 tbsp. soy sauce
4 tbsp. Worcestershire
1 tbsp. ketchup
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion salt
1/2 tsp. salt

Directions:
Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut
against the grain will be tender and break easily, meat cut with the grain will be chewy. Marinate in the above sauce for at
least 1 hour. Drain in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry
at 145 degrees for 8-10 hours. It is ready when it bends like a willow without breaking. Store in refrigerator.
Pillow Case Jerky
1 lg Boneless Butt Roast
-Salt And Pepper
Get as large a Boneless Butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and
connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The thinner the slices, the
easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat
strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace and cook on low heat for 8 to 10
hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it wont turn out as good.
After it's done, store in a pillowcase. Don't STORE it in plastic, as the meat has to be able to breath, and a paper sack will
leave a paper taste.
Barbecued Beef Jerky