Italian Beef Jerky

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This jerky is very simple and has a taste that is more herb flavoured and not as savoury as a lot of my other jerky meats. My sister particularly likes this one! You can expect it to last a month stored in an airtight container or close to 2 months if you vac pack it. If you store in the fridge it will also keep longer.

 

Italian Beef Jerky

 

1kg round steak or topside

3 tbsp Italian seasoning

1 tbsp apple cider vinegar

cold water

 

Cut thin strips against the grain. Pound with meat mallet if too thick. You want a thickness of a few millimetres. Combine seasoning with vinegar in a bowl, add drips of cold water and mix until you get a paste consistency.

Add strips. Toss and marinate overnight to 24 hours in ziplock bag, push out the air before sealing. Lay strips in dehydrator trays, spaced apart. Dehydrate at 70C for approx 4-5 hours, rotating trays every hour.

Check after 4 hours then take out strips as they are done and set aside and continue dehydrating the rest until all meat is finished. Remember the less jerky you have in your dehydrator, the quicker it will be ready. The weight of the jerky you end up with will be approximately a third of the weight you started out with.

 

 

Nutritional Info (for whole recipe):

Cals – 1415.9

Fat – 32.6g

Protein – 265.4g

Total Carbs – 13.8g

Fibre – 7.5g

Sugars – 3.4g

Net Carbs – 6.3g