Classic Beef Jerky

Prep Time: 2 to 10 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 14 to 20 (1-ounce) servings

INGREDIENTS:

• ^1/4 cup table salt or ^1/2 cup kosher salt

• ^1/4 cup granulated or brown sugar

• 3 tablespoons liquid smoke

• ^1/2 teaspoon ground black pepper

• 1 quart cold water

• 2 ^1/2 pounds beef round steak or roast, sirloin, flank, or lean brisket

PROCUDURE:

1. Stir salt, sugar, liquid smoke and pepper into water until salt and sugar are completely dissolved. Cover and refrigerate until ready to use. Can be prepared up to 3 days in advance.

2. Cut the meat into even slabs between ^1/8and ^3/8 inch thick.

3. Immerse beef strips in marinade, cover, and refrigerate 1 to 8 hours.

4. Remove the meat from the marinade, drain, and pat thoroughly dry.

5. Place the marinade meat on Septree Food Dehydrator drying trays evenly.

6. Dry at 165°F to 185°F for 6 hours, or until done.

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.