General Marinade For Jerky (brown Sugar Version)

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 2
• 1/3 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon ground black pepper
• 1 lb beef roast

Recipe

• 1 note - any red meat that can be sliced will work.
• 2 instructions.
• 3 . in a small glass bowl, combine all of the ingredients except the.
• 4 meat/poultry. mix thoroughly.
• 5 . place a layer of meat/poultry in a glass baking dish, spoon sauce mixture.
• 6 over each layer.
• 7 . repeat until meat/poultry is 3-4 layers deep in the dish.
• 8 . cover tightly and marinate for 6-12 hours in the refrigerator or overnight. stir occasionally to keep the meat/poultry coated in marinade. the longer the meat/poultry stays in the marinade, the more the flavor will be absorbed into it.
• 9 . remove the meat/poultry from the marinade, removing excess marinade.
• 10 . lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4" (0.6.
• 11 cm) space between each strip of meat/poultry.
• 12 . dry meat/poultry at 145-150°f (63-66°c) for 4-7 hours or until thoroughly.
• 13 dry.
• 14 note: when using a dehydrator, check the temperature of the dehydrator with a dial thermometer before drying jerky. the minimum recommended temperature for drying meats is 145°f (63°c).
• 15 temperatures below 145°f (63°c) are not recommended.
• 16 important: before you place the meat in a dehydrator, it is highly.
• 17 recommended to heat the meat to 160°f (71°c) before the dehydrating process. this step assures that any bacteria present will be destroyed by wet heat.
• 18 after heating to 160°f (71°c), maintain a constant dehydrator temperature of 130-140°f (55-60°c) during the drying process. you may need to blot fat.
• 19 droplets from the surface of the meat occasionally using a paper towel.
• 20 drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,.
• 21 leanness of meat, etc.
• 22 always allow jerky to cool before taste testing.