2 lb. beef Eye of Round
1/4 cup soy sauce
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
2 tsp. salt
1 Tbsp. fresh coriander seed, crushed
1/4 cup water
Place the meat in the freezer to firm for about an hour. This will make it easier to cut.
Using a sharp knife, cut the meat into thin strips no thicker than 1/4 inch. Place strips into large resealable bag.
Add all marinade ingredients in a bowl and stir to combine. Add mixture to meat, ensuring all pieces are well coated. Place bag in fridge. You should marinate 6-8 hours but not too much longer.
After marinating, work one piece at a time, patting it dry with a paper towel. Before dehydrating, heat meat in the oven until it reaches an internal temperature of 160 °F. Then, layer beef in the dehydrator.
Following your dehydrator’s manufacturer’s instructions, turn the machine on, and allow to dehydrate the beef strips, maintaining a constant temperature between 130 to 140°F. This process may take anywhere between 6-10 hours depending on the size of the beef, temperature, and humidity.
Allow jerky to cool, then place in a resealable bag if you’re planning to eat within a week or so, otherwise you can vacuum seal batches of it and store it in the freezer for up to 2 months.
*The time it takes to dry out the jerky depends on many factors: humidity, thickness of cut, marinade, etc. Generally it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness. Because the length of the marinade and cook time, a good tip is to prepare beef right before bed, then get it in the dehydrator first thing in the morning.
Nutrition information per serving: 100 Calories; 43 Calories from fat; 5 g Total Fat ( 2 g Saturated Fat; 0 g Trans Fat; 0 g Polyunsaturated Fat; 2 g Monounsaturated Fat;) 38.6 mg Cholesterol; 309 mg Sodium; 1.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 12.5 g Protein; 17.8 mg Calcium; 1.2 mg Iron; 228.5 mg Potassium; 0.1 mg Riboflavin; 5.1 mg Niacin; 0.4 mg Vitamin B6; 0.9 mcg Vitamin B12; 124.8 mg Phosphorus; 2.3 mg Zinc; 14.7 mcg Selenium; 51.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Zinc, Selenium, and a good source of Phosphorus.