Beef Jerky, Easy Recipe, Fast Cleanup!

My easy dehydrator beef jerky, great no carb snack!

• Started with two 3lb round roasts.
• Day before prepping, I froze the round roasts and put in the refrigerator that evening so it was very firm for slicing the day of prep.
• The day of prep, I sliced both roasts about 1/8” or so for nice pieces of finished jerky.
• Covered a large area of my counter with Stretch Tite (plastic wrap).
• Laid all of the beef on the counter and seasoned the beef with High Mountain Jerky Seasoning, Mesquite flavor. I also add more cayenne pepper.
• Coat first side with ½ of the seasoning and flip the beef to coat the other side.
• Gathered the beef up and placeed in a 1 gallon freezer bag. For this batch I had enough to make a hot batch. (Same seasoning, but added very hot pepper on top before placing in zip lock bag).
• Stored in fridge for 24 hours, mixing up every few hours.
• Day two, sprayed all of the racks of the Nesco dehydrator with cooking spray. Place single layers of the seasoned beef on the racks.
• Start the dehydrator at 160 degrees and dry until it is the consistency that you want. For this shoot, it took about 4 hours to get the jerky to the point I like.

Summary: I like my jerky with a little moisture left and make sure it is not brittle. But dry enough to pull apart.

Tip: I start removing the pieces as they get done and move the trays around. I place the finished jerky in paper bags and store in the fridge overnight. The next day, I vacuum seal in 1 or 2 serving size packages for final storage.

Hy Mountain Jerky Seasoning - https://www.himtnjerky.com
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beersjackofbbq@gmail.com

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