13 hrs 30 mins total time
30 mins active time
- 1 lb lean beef such as sirloin, flank steak or top or bottom round
- 4 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tbsp garlic powder
- 1 tsp onion powder
- ¼ cup brown sugar
- 1Trim the meat of any visible fat, then freeze for 1–2 hours until firm but not frozen solid. Using a very sharp knife, slice meat across the grain into 0.1-inch slices.
- 2Combine spice mix ingredients in a small bowl. Place meat in a medium bowl and rub the spice mix into the grain of the meat. Cover with plastic wrap and refrigerate for at least 8 hours or overnight. Meat can also be marinated in a large zip-top bag.
- 3Arrange meat slices in a single layer on 2 dehydrate baskets.
- 4Place dehydrate baskets in rack positions 3 and 5. Select DEHYDRATE/160°F/SUPER CONVECTION/4 hours and press START.
- 5Dehydrate for 3–4 hours or until jerky shows no sign of redness and bends but doesn't snap. Allow the jerky to cool completely before placing in an airtight container.
- 6Store jerky in an airtight container for up to 3 weeks at room temperature or 4 months in the refrigerator.
- 7Note: You will need two dehydrate baskets for this recipe. Otherwise, dehydrate in two batches and keep the second batch refrigerated until ready to use.Tip: Thin slices will allow the heat to reach the center of the meat. Cut meat against the grain for a more tender, less chewy jerky and with the grain for a chewier jerky. The salt and vinegar in marinades and spice rubs add flavor and help to destroy pathogens on the surface of the meat. Keep meat properly refrigerated before dehydrating. Jerky can be made from different types of meat such as beef, pork, lamb and poultry. Leaner meat is better for jerky as fat does not dry and causes jerky to spoil faster.