1 gallon freezer bag of meat sliced for jerky or 8 pounds of LEAN meat
4 T salt
4 T coarse black pepper
1 T garlic powder
3 T seasoned salt (Lawry’s)
1 C Worcestershire Sauce
2 C water
1 T cumin powder
lots of coarse pepper to shake on
Cut the meat against the grain where possible for a better chewing experience. I am using elk meat this year! If you want beef, get a big london broil when it’s on sale. Have the butcher slice it for you about 1/4 to 3/8 inch thick — you will still have to trim it at home. OR, freeze it and then let it thaw about 50% at home to make the slicing a LOT easier. Also, the freezing will help to make it a bit more tender.
Soak the prepared meat for 12 hours in the solution. Lay out strips so they are touching one another — they will shrink. Sprinkle as much of the coarsely ground black pepper on the meat as you are going to like. Press it into the meat with a few pounds of pressure.
I use a stacked food dehydrator at 160 degrees for at least six hours. I get mine really dry, removing each piece as it gets dry by checking every hour. Remove with come care ans store flat so the pepper stays in place. As I free up space in the dehydrator racks, I consolidate the space and put more meat on the lower racks and keep running until it’s all been dried.
Insignificant carb count