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. Layer beef in the dehydrator. *Note: the USDA recommends heating meat in the oven until it reaches an internal temperature of 160 °F before dehydrating. This step assures that any bacteria present will be destroyed by wet heat.
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.