Ingredients:
- 2 lbs eye of round roast, trimmed of all visible fat
- 1.5 cups high-quality dill pickle juice
- 2 tbsp white vinegar
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salt #1
- 1 tbsp Worcestershire sauce
- 2 tbsp dried dill weed
- 1 tsp mustard powder
- 1 tsp coarse black pepper
Instructions:
- Prep the meat. Partially freeze the eye of round roast for 1-2 hours to firm up. Slice against the grain into uniform strips approximately 3mm to 6mm (1/8 to 1/4 inch) thick. Note: Slicing against the grain makes the jerky easier to chew.
- Mix the brine. In a large non reactive bowl or gallon sized Ziploc bag, combine the pickle juice, white vinegar, garlic powder, onion powder, pink curing salt, and Worcestershire sauce.
- Marinate the beef. Add the beef strips to the marinade, ensuring every piece is fully submerged. Refrigerate and marinate for 12 to 24 hours. Note: The longer you wait, the deeper the pickle flavor will penetrate.
- Dry the strips. Remove the beef from the marinade and pat each strip thoroughly dry with paper towels to remove excess surface moisture. Note: This is the most important step for achieving a snappy texture.
- Apply the seasoning. Mix the dried dill weed, mustard powder, and black pepper in a small bowl. Lightly dust both sides of the beef strips with this finishing blend.
- Arrange the trays. Arrange the strips on dehydrator trays without overlapping. Note: Air needs to flow freely between every piece for even drying.
- Dehydrate. Dehydrate at 71°C (160°F) for approximately 6 hours.
- Check for doneness. The jerky is done when it cracks but does not break when bent. until you see white fibers stretching at the bend.
- Cool down. Let the jerky cool at room temperature for 30 minutes before bagging. Note: This prevents condensation from forming in the bag, which would make the jerky soggy.
- Store. Place in an airtight container or vacuum sealed bag.