Beef Jerky
Ingredients
- 1/4 cup (60ml) soy sauce
- 2 tablespoons (35ml) Worcestershire sauce
- 2 tablespoons dark brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 1/2 pounds (24 ounces) (680g) uncooked beef eye of round, cut in 1/4-inch (6mm) slices
Instructions
- Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
- Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
- Strain meat; discard excess liquid.
- Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each another.
- Place dehydrating rack or Cook & Crisp Layered Insert in Cook & Crisp Basket. Place basket in pot and close crisping lid.
- Press DEHYDRATE, set temperature to 68°C (155°F), and set time to 7 hours. Select START/STOP to begin.
- Jerky will be pliable and soft after 5 hours, continue cooking for up to 7 hours if crispier jerky is desired.
- When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.