Balsamic Cured Beef Jerky

A savory homemade beef jerky featuring The Anointed Olive Traditional Dark Balsamic Vinegar, with smoky flavor, garlic and an optional kick of red pepper. A delicious alternative to store-bought jerky.

Ingredients

• 2 lbs beef round steak, cut into very thin strips across the grain
• ¼ cup soy sauce
• 3 tablespoons The Anointed Olive Traditional Dark Balsamic Vinegar
• 2 tablespoons natural liquid smoke
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red chili flakes, optional

Directions

1. Place the beef strips in a large bowl. Add the soy sauce, Traditional Dark Balsamic, liquid smoke, salt, black pepper, garlic powder, onion powder and red chili flakes, if using.
2. Toss thoroughly to make sure all of the beef is evenly coated. Cover and refrigerate for at least 8 hours or overnight.
3. Remove the beef from the marinade and arrange the strips in a single layer on dehydrator trays, leaving space between the pieces for air to circulate.
4. Dehydrate according to your dehydrator's instructions until the jerky reaches your preferred texture, at least 4 hours.
5. Allow the jerky to cool completely before storing.

A Note About Homemade Jerky

Because dehydrator temperatures and drying times vary, follow your dehydrator manufacturer's recommendations for safely preparing and storing beef jerky.