Zubereitung

1. 1

   Take the lean beef brisket and put the meat in the freezer for an hour to make slicing easier. Then, slice meat with the grain as thin as possible (around a ). You can always have your butcher (or grocery meat department) cut the strips for you instead.

2. 2

   Place beef strips in the bottom of a large bowl or container.

3. 3

   Pour the rest of the ingredients over the beef.

4. 4

   Mix well, so all the meat is evenly coated and submerged. Cover and marinate in the refrigerator for 24 hours.

5. 5

   Remove meat and pat dry (use paper towels).

6. 6

   Place the meat in a single layer on the trays of your dehydrator machine. Then follow the dehydrators instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky at 155F for about 5 hours. But cooking times will vary based on the heat/brand of your dehydrator.)

7. 7

   Leave meat out in the air to cool. The longer you leave it out to cool, the drier it will get. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.