Ninja Beef Jerky

Last fall, I replaced my 6.5 qt Ninja Foodi for an 8 qt model that has more functions along with the larger size for a great price.

One of those functions is dehydrate. I have dehydrated a ton of apples, which works well. Making jerky is also something that can be done.

It is a low fat/high protein snack that is great to take along on hiking trips or long bike rides. Actually, it is great anytime.

To make it easier, use dehydration racks that unfortunately are bought separately.

This should work in any dehydrator, but temperature and cooking time may vary a little.

It does work well in the Ninja, but I wish I had a smoker in my backyard, perhaps I will build one someday.

Beef jerky

2.5lb Beef Round cut into 1/4 inch thick slices.
1 cup soy sauce
or
3/4 cup soy sauce
1/4 cup black soy

1 tbsp apple cider vinegar
1/2 c Worcestershire sauce
1/4 c brown sugar or honey
2 tsp onion powder
2 tsp garlic powder
1 tbsp black pepper
2 tsp smoked paprika
1 tbsp - 1/4 cup cracked black pepper
2 tsp liquid smoke

• Mix the above in a bowl, add the beef. Mix it up.
• Cover and refrigerate overnight, shaking the bowl once in a while.
• Place the beef on dehydrateon racks, if desired sprinkle some cracked pepper on it, and place into the Ninja
• Set to dehydrate, 150 F and 7 hours
• Depending how you like it, it takes 5 to 7 hours

Sirloin can be used also. I buy meat at a local low end-ish grocery store that has bottom round already sliced. They sell it as carne asada which is an abomination to use round or sirloin, but is in a perfect state and type for our purpose.

Black soy sauce is thick like molasses and tastes somewhat like it - a much lighter version - so you could probably substitute molasses.

Many other recipes for similar have additional salt. Soy sauce and Worcestershire sauce has so much salt, I don’t see the point of adding more. If you really like salt another teaspoon or two would be okay.

I am still learning about making jerky, but I don’t think this is suitable for long-term storage. My jerky doesn’t last long enough, but I would like to learn how to make it, so it can be safely stored for a few months at room temperature. The results of this recipe should not be stored long-term, refrigerated or not.

In a fit of inspiration or madness, my last batch substituted a habenero/black pepper mix for the black pepper that I got in a grinder somewhere. Worked out very well.

Store in the refrigerator, as it is not prepared for long-term storage. At some point, when I learn more, I will add more jerky recipes and talk a little about the science and theory behind it, which is really all one needs to come up with their own jerky recipes.

Now, Ragnar is mad because this seems to be a little too spicy for him. I will have to come up with a good jerky recipe that he can also eat, probably just plain meat or poultry would make him very happy.