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Little Italy Beef Jerky Marinade

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Close your eyes and imagine you are in Venice. You are walking down the street and the aroma of pizza makes you hungry. You just finished a tour and you are hungry. So you head to the little shop and order a slice and while you wait your mouth is just watering. That is what the feeling of this jerky is. When it cooks, your house will have the scent of Italy. So, sit down with a mimosa and close your eyes… you are now on vacation.

Directions

Marinate

1.

In a gallon-size ziptop bag, add all the ingredients besides the London broil. Close bag and shake well until combined.

2.

Place the meat strips into the bag and close well. Give it a final shake to make sure all the meat is submerged in the marinade. Place in the fridge for six hours to overnight.

Notes:

Slice the meat into thin slices, then into one-inch-wide by three-inch-long strips using a pair of kitchen shears.

To Prepare Beef Jerky

1.

 Remove meat from marinade and discard the excess.

2.

If using an oven, preheat to 175 degrees Fahrenheit and line a metal baking sheet with aluminum foil. Lay the meat in a single layer and place in the oven. Bake for four hours or until dried (check after three hours to see how much more time is needed).

3.

If using a dehydrator, place the meat on the tray/racks in single layers and set the temperature to 165 degrees Fahrenheit and the timer to six hours. Dehydrate for a full six hours (or a bit less depending on your preference. 

4.

Allow the meat to cool fully before packing away.

Notes:

Store by vacuum packing, placing it in a zip-top bag and sucking out the air, or placing it in an airtight container. Jerky does have a shelf life of two weeks, but I like to place mine in the fridge to maximize freshness. It can last in the fridge from anywhere between one to two months.