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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Dry or chewier, it's up to you. I know this can be done in a conventional oven, but I haven't experimented with that yet. Ingredients:
1 eye of round |
2 c guinness |
1 c worcestershire sauce |
1 c soy sauce |
1/4 c molasses |
1/4 brown sugar (packed) |
1 bottle tiger sauce |
6 cloves garlic (rough mince) |
2 tbl dried onion |
1/2 c granulated garlic |
Directions:
1. Mix all except granulated garlic and beef.
2. Add 1 Tbl granulated garlic.
3. Trim fat and silver-skin from eye of round.
4. Slice thin, no more then 1/8 of an inch thick and place in marinade.
5. Seal and refrigerate for 24-48 hours.
6. Lay strips of beef on dehydrator trays and run until beef is dry, but not crispy . During this process I rotate my racks about once an hour and paint the lowest rack with reserved marinade, sprinkle with granulated garlic and place newly painted tray on the top level of dehydrator.
7. I find that placing finished strips in closed zip-loc bag as they come of the trays and sealing them leaves the jerky more chewy and less crispy.
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