1+poundsClassic Beef Jerky: Eye of RoundTop Round, Bottom Round, Flank Steak, Top Sirloin
10ozbottle of Kikkoman Teriyaki
1Cup Soy Sauce
1tablespoonKikkoman Wasabi Sauce
2tablespoonJalapeno MustardYou could minsc up a jalapeno and add to mustard you already have
Slicing the Meat
Key: Make sure you slice against the grain. Look at which way you see the long intramuscular strains running. The cuts need to be cutting the long strains and not running along the strains. Which ends up keeping the strains straight long lines.
You do not want to slice the meat too thick. Shoot for around a ¼ inch. This will help with even dehydrating times.
Dehydrating the Meat
Layout the Beef on each dehydrator tray and add a healthy amount of fresh cracked black pepper to each side. Be careful the meat isn't overlaying one another. You do not want to have an overloaded dehydrator due to uneven cook times.