Jerky

By : Rachel

Use lean beef such as sirloin or inside round. Cheap meat is fine, as long as it's not fatty. It's easier to slice if it's half-frozen. Slice into 1/8-inch strips; discard any fatty bits (these can go rancid in storage). Marinade overnight and dry in dehydrator. Drying takes about 8 hours, depending on how thick the slices are, the make of dehydrator, and how fully it's loaded. While drying, pat dry several times to remove oils. When done, pat dry again and let stand a few hours before packaging. Store in refrigerator or freezer.

I've also dehydrated ham (which needs no marinade, since it's already salty) and cooked chicken (which I just sprinkle with soy sauce; it comes out crunchy!). If you dry raw poultry, pork, or fresh game, heat in the oven at 160 degrees for one hour after drying to avoid the risk of salmonella.

Marinades (each seasons about 2 lbs meat)

Smoke
2 tbsp water
1/2 teaspoon liquid or powdered smoke
salt and pepper to taste

Combine water and smoke flavouring. Brush mixture on both sides of meat strips. Cover and marinade in refrigerator overnight.

Spicy Marinade
1 1/2 tsp seasoned salt
1 1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 c. soy sauce
1/3 c. Worcestershire sauce

Teriyaki Marinade
1/4 c. soy sauce
2 cloves crushed garlic
1 tsp grated ginger root, or 1/2 tsp ground ginger
2 tsp Splenda
1 tsp salt

Get creative and make up your own marinades! The trick is to use 1 tsp of salt for each pound of meat to reduce bacterial growth while drying.