PREP: 45 minutes STEAM: 10 minutes STAND: 10 minutes MARINATE: 1 hour DEHYDRATE: 5 hours MAKES: 16 pieces
2 lb. boneless beef chuck roast and/or boneless beef sirloin roast*
1 cup reduced-sodium soy sauce
2 Tbsp. pure maple syrup
2 Tbsp. olive oil
4 cloves garlic, minced
2 tsp. cracked assorted peppercorns or black peppercorns
2 tsp. sea salt
1 tsp. 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 steamer insert. Cover; steam 10 to 15 minutes or until an instant-read thermometer inserted into the center of the roast registers 160°F (tip, page 265). Place the roast on a cutting board and let stand 10 minutes.*
2. Using 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 the remaining ingredients. Add meat to marinade, stirring with a fork to coat the meat evenly. Cover and marinate in the refrigerator 1 to 2 hours. (The longer you marinate, the stronger the flavor.) Drain meat in a colander; discard marinade.
4. Place meat slices in a single layer on mesh-lined dehydrator trays.
5. Dehydrate at 160°F 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. Store cooled jerky in an airtight container at room temperature up to 3 weeks. (Dehydrating tips, page 468.)
*Test Kitchen Tip: To make it easier to slice the meat thinly for jerky, freeze the meat 10 to 30 minutes to firm it up.
PER 1 OZ. JERKY: 87 cal., 4 g fat (2 g sat. fat), 39 mg chol., 255 mg sodium, 1 g carb., 0 g fiber, 12 g pro.