Black Pepper Beef Jerky

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Black Pepper Beef Jerky

This original recipe summary follows the technique shown in Jacob Burton’s dehydrator tutorial, with a balanced black-pepper marinade and a clear safety checkpoint.

Video source: How to Make Beef Jerky with a DEHYDRATOR — Jacob Burton. This post is an original summary.

Ingredients

• 1.5–2 lb lean beef
• 1/2 cup water
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp rice-wine vinegar
• 1 tbsp cracked black pepper
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 2 tbsp turbinado sugar
• 1/2 tsp kosher salt

Method

1. 

   Partially freeze the beef until firm, trim visible fat, and slice thinly across the grain.

2. 

   Whisk the marinade ingredients, coat the beef, cover, and refrigerate overnight.

3. 

   Drain and blot the strips dry, then arrange them in one layer with space for airflow.
4. Heat the beef to 160°F before or during drying, then dehydrate at about 160°F until bendable and cracked.
5. Cool completely before storing.

Storage

Cool the jerky completely before storing. Follow your dehydrator manufacturer’s storage guidance and refrigerate if you are unsure about dryness.

Further reading

• How to Make Beef Jerky with a DEHYDRATOR — Jacob Burton