Peppered Beef Jerky in a Dehydrator
Salty, peppery Top round roast beef jerky.
Servings 4
Calories 293kcal
Ingredients
- 2 lbs Top Round Roast
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup rainbow peppercorns
- 2 tbsp black pepper course grind
Instructions
- Slice your beef into ¼” thick slices and your desired length.
- Place the beef into a bowl along with the soy sauce, Worcestershire sauce, and rainbow peppercorns. Cover and let marinate in the fridge for 12 to 24 hours.
- After marinating, remove the beef from the marinade and transfer it to the jerky trays. Make sure you leave some space between each slice to let the air circulate.
- Set your dehydrator to 140°F and place the trays inside. Let the jerky dehydrate for 3 to 4 hours until fully dehydrated.
- After you remove the jerky from the dehydrator, sprinkle the coarse ground black pepper over the top.
- Store in an airtight container for up to a week.
Notes
If you can't marinate for 12 to 24 hours, you can get away with 3-4 hours if you’re crunched for time.
You’ll know when your jerky is done as it will have a slight bend and is no longer moist.
Nutrition
Calories: 293kcal | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 138mg | Sodium: 145mg | Potassium: 846mg | Calcium: 50mg | Iron: 4mg