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Place the meat in the freezer to firm for about an hour. This will make it easier to cut.
Using a sharp knife, cut the meat into thin strips no thicker than 1/4 inch. Place strips into large zip-top bag.
Add all marinade ingredients in a bowl and stir to combine. Add mixture to meat, ensuring all pieces are well coated. Place bag in fridge. You should marinade 6-8 hours but not too much longer.
After marinading, work one piece at a time, patting it dry with a paper towel then layering it in the dehydrator.
Turn the machine on, and allow to dehydrate until done. This process may take anywhere between 6-10 hours.
As an optional but recommended finishing step, arrange finished jerky on a baking sheet, and place in a preheated oven (275f) for ten minutes. This will bring it up to USDA’s recommended safe temperature.
Allow jerky to cool, then place in a zip top bag if you’re planning to eat within a week or so, otherwise you can vacuum seal batches of it and store it in the freezer for up to two months.