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Dehydrated Recipes

Pastrami Jerky | Commercial Dehydrators

Pastrami jerky takes the great flavor of cured meat and captures it in a jerky-style snack. Whole spices give it the taste and appearance of deli-style pastrami.

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Machine recommendation
Pastrami Jerky | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 3 pounds lean beef, such as lank
  • 1/2cup soy sauce
  • 1/4 cup brown sugar
  • 1/2cup Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 1/2tsp. cayenne pepper
  • 2 Tbsp. coarse pepper seeds
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. mustard seeds
Ingredients
macros

(per 1-oz serving): Calories: 56, Sodium: 50 mg, Dietary Fiber: 0 g, Total Fat: 1.4 g, Total Carbs: 4.2 g, Protein: 6.1 g.

Instructions
  1. Cut each slice of beef into 1/4 inch thick strips.
  2. Combine all ingredients except seeds. Pour ingredients over sliced meat and refrigerate overnight.
  3. Remove from refrigerator and let meat come to room temperature.
  4. Lay meat on dehydrator sheets and sprinkle with seeds.
  5. Dehydrate at 145-155 degrees for 6-10 hours.
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Machine recommendation
Pastrami Jerky | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 3 pounds lean beef, such as lank
  • 1/2cup soy sauce
  • 1/4 cup brown sugar
  • 1/2cup Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 1/2tsp. cayenne pepper
  • 2 Tbsp. coarse pepper seeds
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. mustard seeds
Ingredients
macros

(per 1-oz serving): Calories: 56, Sodium: 50 mg, Dietary Fiber: 0 g, Total Fat: 1.4 g, Total Carbs: 4.2 g, Protein: 6.1 g.

Instructions
  1. Cut each slice of beef into 1/4 inch thick strips.
  2. Combine all ingredients except seeds. Pour ingredients over sliced meat and refrigerate overnight.
  3. Remove from refrigerator and let meat come to room temperature.
  4. Lay meat on dehydrator sheets and sprinkle with seeds.
  5. Dehydrate at 145-155 degrees for 6-10 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/