Tear-able Jerky

Ingredients:

  • 2lbs thin slice/sirloin or pork (Aldi sells thin cut sirloin that works well)
  • 1/2C Worcestershire
  • 1/4C honey
  • 1Tsp Garlic Salt
  • 1Tsp Pepper

Slice the meat into strips. Marinate overnight. Get the marinade stirred up well so some pieces aren’t too salty. Dehydrate on a high temp 4-6 hours in a dehydrator.

If using an oven set temperature to 170 and leave the oven door slightly open. Line a baking sheet with parchment paper, rotate the pans from one rack to another and flip the meat after 2-3 hours.

Dry times will vary depending on the thickness of the meat. The pieces are done when they tear rather than just bend. You don’t want the pieces to be so dry that they are crispy and break, just tear. It’s gonna be tear-able jerky!

Let it cool and pat it dry with paper towels. Store in an airtight container. The jerky should be safe for consumption for about a week at room temperature. It will last much longer if you refrigerate it.