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YIELD 1 POUND
PREP TIME 2 1/2 HOURS
COOKING TIME 4 HOURS
INGREDIENTS
Dehydrator 2
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Maple-Chili
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1 (2-POUND) TOP ROUND STEAK, TRIMMED OF ALL VISIBLE FAT
1/2 CUP SOY SAUCE
1/3 CUP PURE MAPLE SYRUP
1 TABLESPOON ASIAN-CHILI GARLIC SAUCE
1/4 TEASPOON FINE SEA SALT
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Place the steak in a large plastic zip-close bag, squeeze out the air
and seal the bag. Freeze the steak until firm, 2–3 hours.
Meanwhile, in a medium bowl, whisk together the soy sauce, maple
syrup, chili garlic sauce and salt for the marinade. With a sharp
knife, slice the steak across the grain into 1/4-inch-thick slices;
return the slices to the zip-close bag. Add the marinade, squeeze
out the air, seal the bag, and turn to coat the steak. Marinate the
steak in the refrigerator, turning the bag occasionally for at least 4
hours, or up to 12 hours.
Drain the steak in a colander, discard the marinade and pat the
slices dry with paper towels. Place the slices at least 1/2 inch apart
on 5 trays. Place the trays in the dehydrator. Close the damper
door. Turn the machine ON. Set the TIME to 4 hours and the TEMP
to 158°F. Dehydrate until the jerky is dry but still chewy and
somewhat pliant when you bend a piece. Remove the trays from
the machine, and blot the excess moisture from the jerky with
paper towels. Arrange the jerky without overlapping on 2 large
baking sheets. Bake in a preheated 275°F oven 10 minutes. Return
the jerky to the trays and let cool completely. Store the jerky in
zip-close plastic bags.
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