3-4top round beef, with good marbling, sliced thin
1/2-1cupcoarse salt seasoning blend
dehydratorsee notes
Instructions
Make sure your beef is sliced as thin as you can get it.
Lay the meat out on the dehydrator trays and one side to your liking.
Place the loaded trays of beef in the dehydrator and dehyrdate for 7-9 hours (depending on how thick your beef is) at a temperature of 165 degrees.
After it has finished dehydrating, remove it from the dehydrator and enjoy!
Store any jerky that is not eaten right away in a ziptop bag in the fridge.
Notes
You need to get a beef that has good marbling for the best flavor. The beef needs to be sliced at least 1/4 inch or less for the best jerky, and so it doesn't have to dehydrate as long.
A coarse salt blend works best. Look for one that has salt, garlic, pepper and any other flavors you like. Make sure it is coarse and not a fine ground spice blend.
Nutrition information is automatically calculated and should only be used as an approximation.