The original recipe is from Deliciously Organic and she used her oven to dehydrate the meat.
This is what you need:
- 1 lb. organic grass-fed brisket,organic grass-fed skirt steak or organic grass-fed bottom round (beef)
- 1/4 cup Nama Shoyu (organic fermented soy sauce)
- 3 Tbsp. light local honey (such as clover)
- 3/4 tsp. organic granulated garlic
- 3/4 tsp. organic ground ginger
- 1/2 tsp. freshly ground black pepper
This is how I do it:
- Place the meat in the freezer for 3o minutes (this makes the meat easier to slice).
- Remove meat from the freezer and slice into 1/4 inch-thick slices.
- Place the meat slices in a large baking dish (such as an 11 x 7 inch pan or a bowl works, too).
- Whisk Nama Shoyu, honey, garlic, ginger and black pepper in a small bowl.
- Pour sauce over meat, cover and marinate in the refrigerator for at least 6 to 8 hours (overnight works, too).
- Remove the meat from the marinade and pat dry.
- Arrange beef on the racks allowing 1/4 inch space between each slice.
- Bake until the jerky is firm and almost completely dry but still chewy. (This took a day or two in our dehydrator.)