Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
20 minutes
Dehydrating time
18 hours
Ingredients
- 5 pounds round beef, cut into thin slices about 1/8 inch
Wet Ingredients:
- 2 cups plus extra ounces soy sauce
- 2/3 cup Worcestershire sauce
- 1 pound carrots, juiced
- 1/2 pound celery, juiced
- 1 1/2 tablespoons of fresh juiced ginger
- 1 1/2 tablespoons finely chopped garlic cloves
Blended Spice:
- 4 tablespoons brown sugar
- 2 1/2 tablespoons black pepper corns, freshly ground
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon finely crushed red pepper
Ingredients
macros
- 5 pounds round beef, cut into thin slices about 1/8 inch
Wet Ingredients:
- 2 cups plus extra ounces soy sauce
- 2/3 cup Worcestershire sauce
- 1 pound carrots, juiced
- 1/2 pound celery, juiced
- 1 1/2 tablespoons of fresh juiced ginger
- 1 1/2 tablespoons finely chopped garlic cloves
Blended Spice:
- 4 tablespoons brown sugar
- 2 1/2 tablespoons black pepper corns, freshly ground
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon finely crushed red pepper
Instructions
- Whisk wet ingredients and blended ingredients together properly.
- Add the beef slices piece by piece into the marinade; rub beef into marinade so marinade ingredient is evenly distributed on the beef. Refrigerate for 10 to 12 hours or overnight.
- Place marinated beef in dehydrator and dry at 150°F (66°C) for 6 hours. Rotate beef if needed during dehydration. Remove from dehydrator when beef reaches desired doneness.
