4 Serves
1837 Mins
Place the beef brisket in the freezer for one hour to firm up, making it easier to slice thinly.
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MexicanVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
37 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
20 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
71 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
1441 mg / 1,250 mgPotassium
2142 mg / 4,700 mgSodium
2500 mg / 2,300 mgZinc
45 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
259 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
905 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Using a sharp knife and cutting board, slice the beef brisket against the grain into very thin strips.
Place the beef strips into a large bowl and pour your prepared marinade over them, ensuring every piece is evenly coated.
Cover the bowl and refrigerate for 24 hours to allow the flavors to penetrate the meat.
Remove the beef strips from the marinade and pat them thoroughly dry using paper towels.
Arrange the meat in a single layer on the dehydrator trays and process at 68°C for approximately 5 hours, or until the jerky is dry and firm but still pliable.
Allow the jerky to cool completely at room temperature before storing it in an airtight container in a cool, dry place.
25
g149
g14
g
American
Indian