Beef Jerky Nuwave Recipe 345

Steps:

• Place all the above ingredients into a large freezer bag or large bowl. Let marinate for 4 to 8 hours in refrigerator. Place pieces of meat on liner pan and 4 inch rack (when using 2 inch rack you can use 3 different levels). Tent the dome during drying out process. Do not let meat touch it will slow down the dehydrating. Dehydrate on power level 4 for about 3 hours. (2 hours and 45 minutes if 1/4 inch thick). Half way through the process I move the beef to different racks. Pat excess moisture with paper towel, cool, and store.

Steps:

• Combine all ingredients (except the meat) until combined.
• Add meat that has been thinly sliced (the meat is easier to slice when its half frozen) and marinade 24-48 hours, refrigerated.
• Remove from marinade, disguarding excess.
• Place onto food dehydrator trays, you'll know its done when it cracks when bent but does not break.
• I have never "over dehydrated" my jerky, I always feel its better over dried than under dried. Mine usually takes about a day and a half to be fully done. Rotate trays for even dehydration.

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.