Cranberry Beef Jerky

I don’t know if this recipe is “final” but it was pretty good, so I thought I’d share my ideas and see if anyone has any comments to add to improve the recipe. Plus, it’s little different take on a perennial favorite. I like jerky, but I get tired of the same old thing.

Ingredients

1-2 Pkg Everett Beef Tenderized Round Steak (thinly sliced against the grain while partially frozen)

1/4-1/2 C Soy Sauce or Coconut Aminos (gluten and soy free alternative to soy sauce)

1/2 Can of jellied Cranberry Sauce

1 Cup of Cranberry Juice

1-3 Tbsp of Worcestershire Sauce

Instructions

1. Mix all ingredients and add the sliced beef to a freezer gallon bag. Mix to make sure meat is covered. Refrigerate overnight (or in my case several days as I forgot).

2. Lay out your jerky on dehydrator trays. Make sure it’s not overlapping.

3. I used some plastic tray liners that made getting the jerky off easier. My trays are metal and stuff can really stick to them if I am not careful.

4. Dehydrate 6-12 hours depending on the thickness of the beef. Use the highest setting of your dehydrator. Mine was 167F. Mine got crispy done. I could have probably stopped the process a couple of hours sooner, but I wasn’t home - so I got what I got. Still good though. Kind of like jerky chips!