Try this Vortex Plus recipe, or contribute your own.
- pepper
- worcestershire sauce
- 1/2 tsp red pepper flakes
- 1 tsp liquid smoke
- 1
- 1/2
- 2
- cup
- 2 tsp onion powder
- honey
- 1/2 cup worcestershire sauce
- liquid smoke
- onion powder
- 1 tsp pepper
- red pepper flakes
- soy sauce
- tsp
- 2 tsp honey
- main ingredient beef
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2
- lbs
- beef round or other very lean cut
- trimmed of all fat
- 1/2 cup soy sauce or low sodium soy sauce
- or low sodium soy sauce
- main ingredient beef
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f
- 1 - 1 1/2
- lbs
- beef round or other very lean cut
- trimmed of all fat
- 1/2 cup soy sauce or low sodium soy sauce
- or low sodium soy sauce
- Carbohydrate 136.327032519266 g
- Cholesterol 657.6 mg
- Fat 180.139565524748 g
- Fiber 14.2473707920884 g
- Protein 31.2387360400793 g
- Saturated Fat 110.827738781867 g
- Serving Size 1 1 recipe (1497g)
- Sodium 3949.38050114255 mg
- Sugar 122.079661727178 g
- Trans Fat 10.0042373930892 g
- Calories 2200 calories
Step-by-step
- Ingredients : pepper, worcestershire sauce, 1/2 tsp red pepper flakes, 1 tsp liquid smoke, 1, 1/2, 2, cup, 2 tsp onion powder, honey, 1/2 cup worcestershire sauce, liquid smoke, onion powder, 1 tsp pepper, red pepper flakes, soy sauce, tsp, 2 tsp honey, main ingredient beef, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2, lbs, beef round or other very lean cut, trimmed of all fat, 1/2 cup soy sauce or low sodium soy sauce, or low sodium soy sauce, main ingredient beef, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all f, 1 - 1 1/2, lbs, beef round or other very lean cut, trimmed of all fat, 1/2 cup soy sauce or low sodium soy sauce, or low sodium soy sauce
Ingredient measurements alone fail to reveal the rigorous preparation required to yield shelf-stable beef jerky. Lean protein demand starts before seasoning begins. Trimming all visible exterior fat remains non-negotiable because residual lipids turn rancid during dehydration and ruin storage longevity. Slicing the meat against the grain at a consistent thickness of one-quarter inch ensures proper moisture release across every piece.
Equipment Setup and Airflow Mechanics
Air circulation dictates dehydration success inside a countertop convection unit. Racks must allow at least one inch of space between individual strips to prevent steam pockets from forming. Load trays in a single layer without overlapping. Set the internal thermostat precisely between 155 degrees Fahrenheit and 160 degrees Fahrenheit to eliminate foodborne risks while preserving chewable texture.
- Overcrowding the trays traps humidity, extending dehydration times past six hours and causing uneven drying.
- Cutting strips with the grain instead of against it creates a tough, rubbery product that resists chewing.
- Failing to blot excess liquid marinade before loading causes pooling and scorch marks on the bottom rack.
