If you like the peppered beef jerky in the bag, you will absolutely love this.
Ingredients
- very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips: 4 pound
- Worcestershire sauce: 0.75 cup
- soy sauce: 0.75 cup
- ½ tablespoons brown sugar: 1 piece
- onion powder: 1 Tbsp
- garlic powder: 1 Tbsp
- ground black pepper: 1 Tbsp
- liquid smoke: 1 tsp (to taste)
- cayenne pepper: 0.25 tsp
- coriander seeds: 0.25 tsp (optional)
- water: 0.75 cup (or as needed)
- coriander seeds: 0.25 tsp (optional)
- ground black pepper: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
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Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
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Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
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Preheat oven to 300 degrees F (150 degrees C).
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Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
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Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
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Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
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If desired, sprinkle strips with more coriander seeds and black pepper.
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Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.
