Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Prep time
12 hours (Overnight)
Dehydrating time
6-10 hours
Ingredients
- 3 pounds (1.4 kg) lean beef, such as bottom round or eye of round
- 2 Tbsp. salt
- 1 Tbsp. brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1/4 tsp. cayenne pepper
Ingredients
macros
- 3 pounds (1.4 kg) lean beef, such as bottom round or eye of round
- 2 Tbsp. salt
- 1 Tbsp. brown sugar
- 1 Tbsp. chili powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1/4 tsp. cayenne pepper
Instructions
- Cut each slice of beef into 1/4 inch (6 mm) thick strips.
- Combine ingredients and pour into Ziplock bag. Add the meat strips and and refrigerate overnight.
- Remove from refrigerator and let meat come to room temperature.
- Lay meat on dehydrator sheets and dehydrate at 145-155°F (63-68°C) for 6-10 hours.
