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Dehydrated Foods
Franklin Red Beef Jerky
08
Oct
Oct
By Anthony Vella, Paramotor Pilot
Franklin Red Beef Jerky – A Sweet and Spicy Delight Inspired by the Franklin Mountains
We live beside the Franklin Mountains, and it is locally understood that “Franklin Red” refers to the reddish brown composition of the mountain that we all love so much. Hence, Franklin Red Beef Jerky! If you are up for a sweet and spicy treat, follow this recipe:
Time & Temperature: Dehydrate at 71°C for 6-8 hours.
Equipment: SAHARA Folding Dehydrator
Ingredients:
- 0,5 kg of eye of round (trim the fat)
- 1/2 of coconut aminos
- 1 tbsp of hickory liquid smoke
- 1/2 tsp of sea salt
- 1 heaping tsp of onion powder
- 1 heaping tsp of garlic powder
- 1/4 tsp of ground ginger
- 1 EL of habanero flakes (See Recipe Right)
Instructions:
- Slice the beef (with the grain) 0,6 cm thickness and place into a large ziplock bag.
- In a bowl, combine all ingredients and mix thoroughly.
- Pour the mixture into the bag, zip, and massage for several minutes or until all of the beef has been covered in the mixture.
- Place into the refrigerator for 24 hours. After 12 hours, invert the ziplock bag to ensure even distribution of flavor.
- After 24 hrs, place each slice of beef onto a flat firm surface or cutting board to pound the beef with a meat tenderizing mallet. To avoid splashing of the marinade, place the meat inside a heavy 6 litres ziplock bag, release all the air before sealing the bag, and then pound to tenderize.
- Lay the slices on the drying rack with at least 5 cm between to ensure adequate airflow.
- Set Brod & Taylor Sahara Dehydrator to 71°C for 6-8 hours.
- ENJOY!
OPTIONAL: For an added kick (my personal favorite), lightly sprinkle homemade habanero flakes on top of the slices just before inserting the drying trays back into your Sahara dehydrator.
