Doc's Best Beef Jerky
Ingredients
A natively constructed meat jerky marinade made with soy sauce, fluid smoke, earthy colored sugar, and flavors makes the most tasty hamburger jerky of all time! I have been making jerky for quite a long time and I devised this recipe by experimentation. Everybody says it is the best jerky they've at any point had! My dehydrator is intended for jerky and requires around 4 hours to dry the meat. This should likewise be possible in the broiler or utilizing other dehydrators, simply check your manual for right times as each machine is unique. I want to believe that you partake in this jerky however much my family and I do. Store in a water/air proof holder or resealable sacks.
Cooking Ingredients
¼ cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons fluid smoke
2 tablespoons earthy colored sugar
2 teaspoons salt
1 teaspoon ground dark pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground paprika
Hamburger Jerky:
2 pounds hamburger round steak, cut into slender strips
Cooking Direction
Set up the marinade: Join soy sauce, Worcestershire sauce, fluid smoke, earthy colored sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika in a glass bowl.
Place hamburger strips in a 9x13-inch glass baking dish. Pour marinade up and over; throw until uniformly covered. Cover and marinate in the fridge for 8 hours or short-term.
Eliminate hamburger takes from the bowl and spot between two bits of saran wrap; pound to 1/8-inch thickness.
Organize beat hamburger strips in a solitary layer on the plate of a dehydrator. Dry at the dehydrator's most noteworthy setting until jerky is finished as you would prefer, somewhere around 4 hours.