Red creek gourmet beef jerkey rounds

Yield: 1 Recipe

Measure Ingredient
5 pounds Whole eye of round
7 ounces Red Creek Jerky Marinade
\N \N Coarse ground black pepper
\N \N Large bowl OR-
\N \N Gallon-size zip lock bags
\N \N Wax paper
\N \N Rolling Pin
\N \N Dehydrator OR- Conventional Oven
\N \N Aluminum Foil if using oven

This recipe is from the Red Creek Marinade Company 1. Place meat slices into a large bowl or a gallon-sized zip lock freezer bag. Pour 1 to 1½ oz. Red Creek Jerkey Marinade per pound of meat over the slices. Be sure to vigorously shake the bottle of marinade prior to pouring.

2. Work marinade into meat so that each slice is thoroughly exposed to marinade and place in refrigerator for three to four hours. At this stage, slices can be marinated up to 24 hours if desired. Meat should absorb all of marinade. If not, use a colander to drain any remaining marinade from meat.

3. If additional black pepper is desired, lay meat slices out flat on waxed paper, sprinkle with coarsely ground black pepper and roll pepper in to the surface of the meat slices with a rolling pin or "pat" it in by hand.

4. Continue with either the dehydrator method or oven method of drying to the jerky stage.

Dehydrator Method:

Place marinated meat slices on dehydrator racks and dry to jerky stage according to dehydrator manufacturer's diredtions. Length of drying time will depend on size and type of dehydrator used, and whether or not your dehydrator is constructed with a heating element only or with both a heating element and fan. If your dehydrator has a temperature gauge, dry at its maximum setting (but no more that 165 degrees). Check drying process periodically. It may be necessary to rearrange placement of racks to insure even drying of meat slices.

Oven Method:

Place a layer of heavy duty aluminum foil or a large jelly roll pan on the bottom oven rack to catch any drips or black pepper. Heat oven to 165 degrees and place marinated meat slices in single layer directly on oven racks. Dry meat slices with oven door slightyly ajar so that moisture can escape, turning occasionally until meat is dried to jerky stage.

Things to remember:

The thicker the meat is sliced, the longer the drying process will be.

Finish jerky yield will be less than raw meat yield.

Unless dried to 0 moisture level, refrigerate finished product.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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