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Vortex Plus - Mini Popovers
| Prep Time | 250 minutes |
| Cook Time | 180 minutes |
| Servings |
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Ingredients
- 1 - 1 1/2 lbs beef round or other very lean cut trimmed of all fat
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce or low sodium soy sauce
- 2 tsp onion powder
- 2 tsp honey
- 1 tsp pepper
- 1 tsp liquid smoke
- 1/2 tsp red pepper flakes
Ingredients
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Instructions
- Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
- Slice the meat against the grain into
1/8 inch -1/4 inch strips. - Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
- Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
- Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
- Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
- At 1.5 hours, switch the trays.
- When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
- If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.
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Tasted good but lacking salt because I used low sodium soy sauce. I had to add salt and doubled the honey in my marinade to the rest of the beef and it was perfect. We used 3 lbs of round beef from Costco.
Excellent! Jerky was perfect using this recipe. I marinated the first batch overnight. I marinated the second batch for 3 hours while waiting for the first batch to finish. The longer marinade was better so in future I’ll marinate a greater quantity of beef overnight. Also, I got my local butcher to cut the meat for me. I don’t think i could have cut it so evenly.