Italian Jerky-o

For fans of Italian spices and herbs, this one is lower in calories than many other recipes and offers a very distinct flavor you will often adopt for your steak dinners too.

Ingredients:
1 Cup of well trimmed Beef
25mL Olive Oil (Other oils can be substituted, but Olive works best)
25mL Red Wine
1 Clove, minced garlic
5mL of Oregano
5mL of Sage
5mL of Thyme
2mL of ground black pepper
2mL of Rosemary
2mL of Marjoram
1mL of Salt

To cut calories, and bring out the other flavours I would recommend trimming most of the fat for this recipe. This is my preference, so always feel free to change it to your liking.

In a bowl, combine your beef, red wine, minced garlic, and olive oil. Using a wooden spoon, mix the bowl well so all of the liquids are soaked up by the meat. If you are using a different meat than beef, or if your beef is already super juicy, it may require added marinade time. You will want the liquids to be fully absorbed into the meat before moving on.

Once your meat has absorbed the liquids, combine the dry ingredients in a separate container, and add them as a 'rub' to the meat. You may need to crush some of your dry ingredients depending on the way you got them. When completed, the beef should be super juicy, but not leaking, with a rough outer coating of the seasonings.

Place the beef flat within your dehydrator, being sure to flip the beef several times during the cooking process. This will allow the juice to stay in the meat, rather than having a tough top and soft bottom.

Cook time varies based on your dehydrator, but is usually about 5-6 hours in mine. This will produce a softer jerky, so add more time if you like your crispy and dry.

Enjoy!