Categories: Appitizers/snacks

Ingredients

• 4 Lb. very lean beef, visible fat trimmed, and
• cut against the grain into 1/4 inch thick
• strips
• 3/4 cup Worcestershire Sauce
• 1 Tbsp. garlic powder
• 1 Tbsp. ground black pepper
• 1 Tsp. liquid smoke, or more to taste
• 1/4 tsp. cayenne pepper
• 3/4 cup soy sauce
• 1 1/2 Tbsp. brown sugar
• 1 Tbsp. onion powder
• 1/4 tsp. coriander seeds
• 3/4 cup water, or as needed
• 1/4 tsp. coriander seeds (optional)
• ground black pepper to taste (optional)

Directions

1. Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.

2. Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.

3. Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.

4. Preheat oven to 300 degrees F.

5. Remove beef strips from marinate, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

6. Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 15o degrees F.

7. Remove strips from oven and place onto racks of food hydrator so the strips don’t overlap or touch.

8. If desired, sprinkle strips with more coriander seeds and black pepper.

9. Turn on the hydrator, set machine’s temperature for 155 degrees F. and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

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