A couple days back I purchased 6 lbs of eye of round from Costco. It's become my favorite for jerky because it's very lean and easily trimmed. This batch of meat is sliced thinly and then marinated for two days in my secret sweet hot teriyaki hooch. After marinating it goes into the dehydrator for around 16-24 hours and then I bag it up. Thanks for looking! 
First I mix up the sweet hot teriyaki hooch:
Then I prep the meat:
The fat cap comes off easily, leaving behind a very lean chunk of meat.
Once trimmed I cut it down into blocks that I can slice thin. Shooting for 1/8" inch or less.
Time for your bath mister meat!
All six pounds swimming and getting happy. I mix this by hand twice a day for two days.
Now that the marinade is over it's time to dry. Set the meat in single layers on the dehydrator racks, making sure nothing touches or overlaps.
For extra bonus sprinkle some of your favorite powder on it before right before it goes in the dehydrator. This batch gets bahamian goat and yellow congos.
Check the jerky after 12 hours and then every two hours thereafter. Thicker pieces can take up to 24 hours but you don't want it so dry it will snap. Remove the jerky when it's still got a bit of bend to it, so it's still chewy. The finished product:
Start to finish this takes about 2 hours of work time and roughly a day to dry. Truly this is super easy and there's plenty of room to experiment with marinades and flavor profiles. No matter what you're marinating in be sure to taste and adjust seasonings to your liking *before* you put the meat in. I like adding extra heat with a sprinkle of powder at the end of marinating because the pepper taste doesn't get lost in the marinade and it's easier to bump heat that way. Next I'm going to be test batching some other flavor profiles; Indian Hot Goan Curry, some Bourbon BBQ and another batch I'm calling Crack the Sky made with pecan smoked trin scorps and peach smoked red bhuts.
<3 THP!
First I mix up the sweet hot teriyaki hooch:
Then I prep the meat:
The fat cap comes off easily, leaving behind a very lean chunk of meat.
Once trimmed I cut it down into blocks that I can slice thin. Shooting for 1/8" inch or less.
Time for your bath mister meat!
All six pounds swimming and getting happy. I mix this by hand twice a day for two days.
Now that the marinade is over it's time to dry. Set the meat in single layers on the dehydrator racks, making sure nothing touches or overlaps.
For extra bonus sprinkle some of your favorite powder on it before right before it goes in the dehydrator. This batch gets bahamian goat and yellow congos.
Check the jerky after 12 hours and then every two hours thereafter. Thicker pieces can take up to 24 hours but you don't want it so dry it will snap. Remove the jerky when it's still got a bit of bend to it, so it's still chewy. The finished product:
Start to finish this takes about 2 hours of work time and roughly a day to dry. Truly this is super easy and there's plenty of room to experiment with marinades and flavor profiles. No matter what you're marinating in be sure to taste and adjust seasonings to your liking *before* you put the meat in. I like adding extra heat with a sprinkle of powder at the end of marinating because the pepper taste doesn't get lost in the marinade and it's easier to bump heat that way. Next I'm going to be test batching some other flavor profiles; Indian Hot Goan Curry, some Bourbon BBQ and another batch I'm calling Crack the Sky made with pecan smoked trin scorps and peach smoked red bhuts.
<3 THP!
