How to make it

  • Mix all except granulated garlic and beef.
  • Add 1 Tbl granulated garlic.
  • Trim fat and silver-skin from eye of round.
  • Slice thin, no more then 1/8 of an inch thick and place in marinade.
  • Seal and refrigerate for 24-48 hours.
  • Lay strips of beef on dehydrator trays and run until beef is dry, but not "crispy". During this process I rotate my racks about once an hour and "paint" the lowest rack with reserved marinade, sprinkle with granulated garlic and place newly "painted" tray on the top level of dehydrator.
  • I find that placing finished strips in closed zip-loc bag as they come of the trays and sealing them leaves the jerky more chewy and less crispy.

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  • lumpy1 9 years ago
    ok. im glad you put this up. i thought you had to use the nitrate cure.
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