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The Brother's Jerky

So far I've used my dehydrator to make dried strawberries, mango, apple slices, and fruit leather. The dried fruits are great trail snacks, but what's even better is homemade beef jerky. Now, although I can't take the credit for making this mouth-watering jerky, I can say it was fun documenting the process. My brothers and husband joined forces to create the ultimate dry-aged beef, which they've dubbed, The Brother's Jerky.

The Brother's Jerky |Recipe | by

Mmmm, tasty dry-aged beef.

The Brother's Jerky | Recipe | by

The meat packaging alone was worthy of a photo. They purchased 6 lbs of beautiful London Broil at Whole Foods. The very low fat content makes for beef jerky that doesn't spoil so fast. The butcher sliced the meat thinly, which made it easy peasy for the jerky making.

The Brother's Jerky | Recipe | by


The Brother's Jerky | Recipe | by

The makings of a delicious, lip' smackin' marinade. 

The Brother's Jerky | Recipe | by

Jerky strips were divided out into bags and the marinade was generously poured into each bag. After massaging the meat (the brothers made sure every inch of those beef strips were coated with marinade), the bags rested in the fridge for 12 hours to soak in the goodness. 

The Brother's Jerky | Recipe | by

After the marinating time, the strips were placed on the dehydrator at 160 degrees F and was dry-aged overnight. The finished jerky was divided between the brothers and enjoyed by many.

The Brother's Jerky | Recipe | by


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