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Meat
Easy
6 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
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.
1/2 cup cold water
1/4 cup canola oil
1/4 cup Haddar Italian Dressing
2 teaspoons oregano
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
5 cubes Gefen Frozen Garlic
2 tablespoons Tuscanini Tomato Paste
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2-to-3-pound London broil, thinly sliced in strips (see note)
In a gallon-size ziptop bag, add all the ingredients besides the London broil. Close bag and shake well until combined.
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.
Remove meat from marinade and discard the excess.
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).
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.
Allow the meat to cool fully before packing away.
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