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Best Beef Jerky

"This fine beef jerky combines knee-weakening flavors of pro, lean, soft beef strips with savory, sweet and salty yumminess! Once dry, shop in a cool, dry place, in an airtight box for two to a few months."

Ingredients :

3 kilos pork brisket
1 half cups thick teriyaki sauce
3/4 cup soy sauce
3/4 cup Worcestershire sauce
1/four cup darkish corn syrup (together with Karo®)
1/4 cup liquid smoke flavoring
3 tablespoons brown sugar
2 tablespoons sesame seeds
2 tablespoons garlic powder
1 tablespoon honey
1 tablespoon onion powder
1/2 teaspoon cayenne pepper

Instructions :

Prep : 10M	Cook : 20M	Ready in : P1D

Place beef brisket in the freezer for 1 hour to make reducing easier.
Place brisket on a flat paintings floor. Slice at the grain into the thinnest viable strips, approximately 1/4-inch-thick.
Place red meat strips in the bottom of a large bowl or field. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until red meat is frivolously lined and submerged. Cover with plastic wrap and marinate within the refrigerator for 24 hours.
Remove beef and pat dry the usage of paper towels. Place beef in a unmarried layer at the trays of a dehydrator system. Cook at one hundred fifty five tiers F (68 degrees C), or in keeping with manufacturer's commands, until dry and company, yet slightly pliable, approximately five hours.
Leave beef out in the air to cool until dry; the longer you leave it out, the drier it'll get.

Notes :

You can always have your butcher (or grocery meat branch) reduce the brisket strips for you instead.

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