MAPLE-CRACKED PEPPER JERKY

Steaming the meat before marinating it not only makes it food-safe, but it also helps the strips to dehydrate evenly. Steaming cooks the meat evenly—including the exterior, which would get overly dry if the meat were roasted instead of steamed.

PREP: 45 MINUTES STEAM: 10 MINUTES STAND: 10 MINUTES MARINATE: 1 HOUR DEHYDRATE: 5 HOURS MAKES: 16 SERVINGS

2 pounds boneless beef chuck roast and/or boneless beef sirloin roast
1 cup reduced-sodium soy sauce
2 tablespoons pure maple syrup
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cracked assorted peppercorns or black peppercorns
2 teaspoons sea salt
1 teaspoon dried thyme, crushed

1. Place a steamer insert in an extra-large skillet. Add enough water to the skillet to come just below the steamer insert. Bring the water to boiling. Place roast in the steamer insert. Cover; steam for 10 to 15 minutes or until an instant-read thermometer inserted into the center of the roast registers 160°F. Place the roast on a cutting board and let stand for 10 minutes.*

2. With a sharp knife, trim excess fat from meat. Cut meat across the grain into ⅛- to ¼-inch slices that are 5 to 6 inches long.

3. For marinade, in a large bowl combine soy sauce, maple syrup, olive oil, garlic, cracked peppercorns, salt, and thyme. Add meat to marinade, stirring with a fork to coat the meat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. (The longer you marinate, the stronger the flavor.) Drain meat in a colander set in a sink; discard marinade.

4. Place meat slices in a single layer on mesh-lined dehydrator trays.

5. Dehydrate at 160°F for 5 to 6 hours or until dry. To check doneness, remove one slice from dehydrator; slice should easily break in half when done. Let cool.

6. Store cooled jerky in a covered container at room temperature for up to 3 weeks before using.

OVEN DIRECTIONS: Prepare meat as directed through Step 3. Preheat oven to 200°F. Place meat on a wire rack placed in a shallow baking pan. Bake for 3½ to 5 hours or until dry. To check doneness, remove one slice from oven. Slice should easily break in half when done. Cool and store as directed.

*TIP: To make slicing the meat easier, partially freeze the meat for 45 minutes before cutting it in Step 2.

PER ¾ OUNCE: 87 cal., 4 g fat (2 g sat. fat), 39 mg chol., 255 mg sodium, 1 g carb., 0 g fiber, 12 g pro.