Beyond Beef Jerky Recipes

BEYOND BEEF® JERKY

Steps:

• Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
• Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
• Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
• Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

CORNED BEEF JERKY

Steps:

• Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
• Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
• Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
• Place strips on the trays of a dehydrator making sure not to overcrowd.
• Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
• Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.