How to Make Beef Jerky in a Dehydrator
This is the best beef jerky made with a light lower-sodium soy sauce and miso marinade for just the right amount of salty-umami flavor.
Equipment
- 1 Ronco Dehydrator
Ingredients
- 1 pound top sirloin or flank, Chuck roast, London broil
- 1 tablespoon soy sauce
- 1 tablespoon white miso
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mirin
- 1/4 teaspoon white pepper
Instructions
- Place beef in the freezer for 2 hours to make it easier to slice. Alternatively, remove frozen beef from freezer and allow to thaw for an hour before slicing. Using a sharp chef's knife cut strips of beef in 1/8 inch slices. It's important to cut the beef slices the same thickness so they dehydrate evenly.
- Mix all the marinade ingredients and pour over beef in a resealable plastic bag or glass container. Make sure the beef is covered with marinade.
- Refrigerate overnight periodically stirring the beef and marinade.
- Arrange the beef strips in the dehydrator so that plenty of air can flow around the individual pieces. Follow the instructions for your dehydrator.
- When completely dry store beef jerky in an airtight container.