You will need a food dehydrator and a food grade thermometer.
Marinade time: 4 hours minimum.
Cooking time: Approximately 5 hours of drying time.
This recipe is per pound so depending on the size of the beef roast that you have you will have to scale up/down the ingredients list as well.
1 pound beef – preferably the eye of round cut
1 cup – Soy sauce
1/2 cup – Brown sugar
1/4 cup – Your favorite BBQ sauce
1/4 cup – Liquid smoke
- Slice the meat in ¼ inch slices with the grain and then slice them again into 1 inch strips. I use a cheap meat slicer to get the ¼ slices, but using a knife if ok too.(Helpful hint: you can freeze the meat for about 15 minutes to make it easier to slice the meat).
- Marinade the sliced beef in the soy and BBQ sauce mixture for 4 hours minimum, but overnight is best.
- Drain the meat from marinade.
Load the racks of the dehydrator with the meat that you just drained by making sure that all of the pieces are separated. It’s important to make sure that every piece of jerky has plenty of airflow around it so that it cooks all the way through and evenly.
If your dehydrator has the room you can use a thermometer with a long probe in order to monitor the temperature. It’s not crucial you can just eyeball it, but if you are using a thermometer probe insert it into the thickest strip of meat and place it in the center of the dehydrator. Turn on the dehydrator and set the temperature to 165°.
Dehydrate the marinated meat until the probe reaches 165° and that’s it. Turn it off, let it cool and start eating. It won’t last long.
And the results are in. Delicious BBQ beef jerky.