Beef Jerky

A dish built around brown sugar and garlic.

Beef

contains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

¾ tsp. salt
¼ tsp. pepper
1 tbsp. brown sugar
¼ tsp. garlic
2 tbsp. Worcestershire sauce or Teriyaki sauce
¼ tsp. Liquid Smoke
1 Lb. (450 g) beef (flank or skirt steak is ideal)
Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper

Make it lactose-friendly

Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Mince or press garlic.
Mix all ingredients except beef to make brine.
Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
Marinate meat in overnight, or at least for an hour or two.
Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C).
Meat should bend but not break when properly dried.

Nutrition (estimated, per serving)