Sriracha-Honey Beef Jerky

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  • Makes: 16 servings
  • Serving Size: 1 ounce
  • Makes: 15 ounces
  • Prep: 30 mins
  • Freeze: 30 mins
  • Marinate: Overnight

Sriracha-Honey Beef Jerky

Directions

  1. Place meat in a steamer basket in a very large skillet. Add water to skillet to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes for medium (160 degrees F); cool meat slightly. Wrap in plastic wrap or waxed paper and freeze 30 minutes or until firm.
  2. Using a sharp knife, cut meat across the grain into 1/8- to 1/4-inch slices. For marinade, in a large bowl combine remaining ingredients. Add meat; stir to coat. Cover and marinate in the refrigerator overnight.
  3. Drain meat in a colander, discarding marinade. Arrange meat slices in a single layer on mesh-lined dehydrator trays.
  4. Dehydrate at 160 degrees F about 6 hours or until dry. To check doneness, remove one slice from dehydrator; cool. The jerky should easily break in half when done. Store at room temperature up to 3 weeks.
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Nutrition Facts (Sriracha-Honey Beef Jerky)

  • Per serving:
  • 102 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 35 mg chol. ,
  • 435 mg sodium ,
  • 4 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 14 g pro.
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