Recipe By: Kelly Karnes Rush
4 pounds very lean beef roast (I use eye round and top round)
3 tablespoons low-sodium soy sauce
2 1/2 teaspoons curing salt
2 teaspoons liquid smoke
1 cup warm water
1 teaspoon cayenne (optional)*
Slice beef into 1/8 inch thicknesses. (Because part of my family prefers an easier-to-chew jerky, I slice some with the grain and some against.)
In a small mixing bowl, combine the remaining ingredients, stirring until all cure is dissolved.
Select a large, zip-top bag or a storage container with a very tight fitting lid. Dip beef, slice-by-slice in seasoning mixture and lay flat in bag or container until all beef has been dipped. Pour any remaining seasoning mixture over the top and seal. Place in refrigerator for at least 8 hours and up to 24. Turn bag or container every two hours.
Dry in dehydrator according to manufacturer directions. I go 10 hours at 158 degrees.
*For spicy jerky, add 1 teaspoon cayenne to seasoning mixture before dipping.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty