Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 384 kcal | 109 kcal |
| Protein | 53.3 g | 15.1 g |
| Fat | 12.9 g | 3.7 g |
| saturated | 4.7 g | 1.3 g |
| Carbohydrate | 10.4 g | 3 g |
| sugars | 9 g | 2.5 g |
| Fibre | 0.3 g | 0.1 g |
| Sodium | 1565 mg | 444 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.9 kg top round beef (London broil), sliced across the grain into 1/8 to 1/4-inch (3-6 mm) thickstrips
- 1/4 cup brown sugar
- 2 tablespoons (30 ml) sea salt flakes
- 2 teaspoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 teaspoon freshly ground black pepper
- 2 3/4 cups bottled teriyaki marinade
- 2 cups of no-pulp orange juice
- 1 cup water
- 1/4 cup honey
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons (23 ml) liquid smoke
Instructions
- Whisk brown sugar, onion powder, salt, pepper and garlic powder together in a medium-sized nonreactive bowl. Add the teriyaki marinade, honey, orange juice, soy sauce, water and liquid smoke. Mix together until salt is completely dissolved.
- Place the London broil beef strips in a large-size zip-top bag. Pour the marinade into the bag, seal, and coat meat by tossing. Unseal the bag, squeeze out air and reseal the bag. Refrigerate for 24 to 36 hours.
- Dry the beef strips by patting with paper towels. Place the strips in a single layer on dehydrator racks and dry at 74 °C for 6 hours.
- When completely dehydrated, the jerky should be pliable and have no signs of redness.
