Categories: Appitizers/snacks
Ingredients
- 4 Lb. very lean beef, visible fat trimmed, and
- cut against the grain into 1/4 inch thick
- strips
- 3/4 cup Worcestershire Sauce
- 1 Tbsp. garlic powder
- 1 Tbsp. ground black pepper
- 1 Tsp. liquid smoke, or more to taste
- 1/4 tsp. cayenne pepper
- 3/4 cup soy sauce
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. onion powder
- 1/4 tsp. coriander seeds
- 3/4 cup water, or as needed
- 1/4 tsp. coriander seeds (optional)
- ground black pepper to taste (optional)
Directions
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Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
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Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
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Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
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Preheat oven to 300 degrees F.
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Remove beef strips from marinate, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
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Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 15o degrees F.
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Remove strips from oven and place onto racks of food hydrator so the strips don’t overlap or touch.
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If desired, sprinkle strips with more coriander seeds and black pepper.
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Turn on the hydrator, set machine’s temperature for 155 degrees F. and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.