Tangy BBQ Beef Jerky
Ingredients
- 2-3 lbs thinly sliced shoulder meat, like pepper steak
- 1½ cups dark brown sugar
- 1 cup honey
- ½ cup BBQ sauce
- 2 tbsp hot sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp liquid smoke
- 2 tbsp meat tenderizer
- 1 tsp each salt, pepper, garlic powder and paprika
Instructions
- In a Ziploc bag, combine all marinade ingredients and mix well until brown sugar is dissolved. Add meat and seal bag, making sure marinade covers all parts of the meat. Refrigerate overnight or, preferably, for 24 hours.
- Remove meat and place on dehydrator trays. Group similar sized pieces of meat together. This way, when the smaller pieces are ready before the bigger pieces you will remove that tray and let the rest cook for longer.
- Plug in the machine. Set the knob on “jerky,” the highest setting. Dehydrate for 2 ½ - 3 hours. Remove the tray/pieces that are ready and replace the lid to continue drying.
- Store your jerky in a resealable container for a few days in your fridge, or, vaacum pack for longer shelf life.
