2 lb beef eye of round
1/4 cup soy sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
1 tbsp fresh coriander seed, crushed
1/4 c water
- 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.
The time it takes to dry out the jerky depends on many factors, include humidity, thickness of cut, marinade etc. Generally, it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness. Because of the length of the marinade and cook time, I usually prepare the beef right before bed, then get it in the dehydrator first thing in the morning.