3 lbs. extra lean beef jerky
1 cup Yoshida’s gourmet sauce
½ cup Yoshida’s teriyaki sauce
6 oz. pineapple juice
2 tbsp garlic powder
1 tbsp ground black pepper
spicy jerky (optional)
½ cup Siracha (Red Rooster) hot sauce

Mix all ingredients as you might a meatloaf, don’t over-mix!

Lay out pieces of plastic wrap on the trays of your dehydrator to cover each shelf. Use a spatula to spread a 1/4” – 3/8” thick layer of spiced hamburger.

Trim the center of the tray so there is a donut hole to allow air movement. As the meat dries, it will shrink, and you will then be able to trim the outer edge to also allow more air movement.

Turn and swap the trays as needed to ensure a relatively even drying time for all the trays. At some point (about 2 days) you may be able to turn over the large pieces of drying jerky, or even remove the plastic wrap completely. I like to dry it until a reasonably dry/soft jerky product. Too dry, and it gets brittle. It usually is dry enough in 3-4 days.

Cut it with a large knife into 2” by 6” strips (enough to fit into a qt. Ziploc bag) Store in a Ziploc bag in the refrigerator for up to 2 months.

Submitted by: JR