Long before dehydrators existed, Amish families preserved meat by slicing it thin and drying it slowly. An oven on its lowest setting gets the same result today.
Ingredients
- 2 lbs lean beef, such as top round or eye of round (about 900g)
- 1/4 cup soy sauce or liquid aminos (60ml)
- 2 tablespoons raw honey
- 1 teaspoon each garlic powder, onion powder, black pepper
- 1/2 teaspoon smoked paprika
Method
- Slice beef against the grain into 1/8-inch strips.
- Combine marinade ingredients and marinate strips at least 6 hours or overnight.
- Arrange on dehydrator trays or oven racks and dry at about 155°F (68°C) for 4 to 6 hours, until the jerky bends and cracks but doesn’t snap.
Stored airtight, it lasts one to two months at room temperature or six months or more cold. Store-bought jerky runs twelve to fifteen dollars a bag.
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