Sparklekitty (Julie), Science-Loving Hag

Julie's foolproof jerky

Sep 19, 2016

You'll need:

  • London broil
  • Small bottle habanero sauce (I use Yucatan Sunshine)
  • Large bottle cayenne sauce (I use Louisiana sauce)
  • Half bottle pre-mixed Montreal Steak seasoning, regular or spicy
  • Dehydrator

To make:

  1. Trim the fat from the london broil and slice it into thin strips, about 1/4" wide (or the width of your knife blade), at a 45-degree angle.
  2. Put the meat in a plastic zipper bag, and set the bag into a mixing bowl.
  3. Add sauce and seasoning to the bag. Zip it up, pushing out as much air as you can, and shake until everything is mixed well and coated.
  4. Let the bag marinate in the refrigerator overnight.
  5. Lay the strips of meat in an electric dehydrator so that nothing overlaps. Run on "high" for 8 - 10 hours, depending on how crispy you like your jerky.

One 2oz serving contains roughly 75 cal, 12g protein, 0 carbs.

 

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