By Connor Forbes
Beef jerky has been my go-to snack for a long time. I especially associate it with road trips to Mammoth Lakes growing up. We would stop at the gas station, grab some jerky, and rock out to Ozzy Osbourne. I still get hit with waves of nostalgia when eating jerky.
I recently got a dehydrator for all the tomatoes I have coming out of the garden. I don’t have the time or freezer space to can or freeze tomatoes, so dehydrating was the best option.
You can dehydrate a lot of things, but my new favorite is beef jerky. If you don’t have a dehydrator, you can try this in the oven, though I haven’t so I can’t vouch for it.
Ingredients
* 2 pound round eye roast cut of beef
* 2 tablespoons of salt
To Make
Slice the round eye roast into about 5 mm slices. You can definitely eyeball this and play around with what thickness works for your preference. In a bowl mix beef slices with salt and mix thoroughly. Lay on dehydrator sheets or on racks of oven. Dehydrate at 165 for about 4-6 hours depending on your preference for moisture levels. If you like brittle jerky, you are looking at the 6-hour range. For an oven, set to lowest temperature and start checking in at the 2-hour mark. Let cool and EAT!
Note: You want to use beef with minimal fat to avoid fat turning rancid.