Hamilton Beach 32100 Use and Care Manual - Page 15
Cajun Beef Jerky
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Recipes (cont.) Cajun Beef Jerky Ingredients: 3 pounds (1.4 kg) beef top round 3/4 cup (177 ml) Worcestershire sauce 1/2 cup (118 ml) water 1/2 cup (118 ml) soy sauce 1/3 cup (79 ml) teriyaki sauce 1 Tablespoon (15 ml) onion powder 1 Tablespoon (15 ml) Old Bay® Seasoning 1 Tablespoon (15 ml) liquid smoke 2 teaspoons (10 ml) Cajun seasoning 1 teaspoon (5 ml) celery seed Directions: 1. Place beef in a resealable plastic freezer bag and freeze for 1 hour or until firm enough to slice easily. 2. In a medium bowl, mix remaining ingredients. 3. Remove beef from freezer and slice against the grain into 1/4-inch-thick (0.6-cm) slices. 4. Divide beef and marinade between 2 bags, making sure meat is completely covered with marinade. 5. Close bag and refrigerate 8 to 12 hours. 6. Drain and discard marinade. Pat all slices of beef with paper towels. 7. Place beef slices in a single layer on the first tray, leaving space around each slice for proper drying. Fill trays with remaining beef slices. 8. Stack trays on base with the top tray last. 9. Set the dehydrator to 160°F (70°C) for 4 to 8 hours. Start checking beef for doneness at 4 hours and then every 30 minutes. Jerky is dry when you can bend it and and the top cracks, but the slice does not break. 10. Heat oven to 275°F (135°C). 11. Line a large cookie sheet with aluminum foil. Place jerky in a single layer, leaving a small space around each slice. 12. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat dry with paper towels before storing in an airtight container. Makes: About 1 1/2 pounds 840252501 ENv01.indd 15 15 3/13/15 2:49 PM