Teriyaki Beef Jerky Recipe

 

Teriyaki Beef Jerky 

London Broil sliced thin, soaked overnight in a scrumptious Teriyake marinade then dried in a dehydrator or oven are the makings of the best jerky I ever ate. It is hard not to eat up the slices of meat before it is dried. Here is the recipe.

2 lbs of lean red meat ( I used London Broil )

Marinade Ingredients

1/4 cup of brown sugar

1/2 cup of soy sauce

1 Tablespoon of minced fresh ginger

2 cloves of garlic crushed

1/2 teaspoon of freshly ground pepper

1 Tablespoon of salt 

 1. Mix the marinade ingredients

2. Slice the meat 

Cut the meat into 1/4 slices

Teriyaki Beef Jerky- Slice the meat

3.  Add the meat slices to the marinade a few slices at a time and coat Put into a container with a lid and pour any remaining marinade  over the meat. Cover and refrigerate overnight or 8 hours. 

Teriyaki Beef Jerky in dehydrator. 

4. After it has marinated for 8 hours drain and dry in a 140 degree oven for 6-8 hours. You can also lay on racks of a dehydrator at 140 for 6-8 hours. I use an Excaliber dehydrator. 

Store Teriyaki Beef Jerky in Mason Jars 

I stored the jerky in the refrigerator inside covered Mason jars.

Deborah Moen
Little Utah Farm

Thank you for visiting Little Utah Farm,

Until next time,

May you be blessed with happiness, good health, and prosperity. 

I had rather be on my farm that be emperor of the world.

~ George Washington

Here is an encouraging greeting card I made today. For those who would be uplifted by the message "You can do it one day at a time. "

You Can Do it Encouraging Greeting Card

Artist colorful drawing of a determined character climbing a hill, one day at a time, making progress till she reaches the top. At each stage of the climb she is wearing a different outfit. It shows her reaching the top of the hill. An encouraging message. This card can be customized and personalized to suit your occasion.

You Can Do it Encouraging Greeting Card
by LittleUtahFarm

How to Make Zuchinni Chips



My zucchini chips are seasoned and ready to dehydrate.
Take 15 to 24 hours.
 #crispy # crunchy # delicious #nutritious

Whether you have an abundance of zucchini growing in your garden or want to eat healthier, this recipe is for you. Season it anyway you desire. I use a dehydrator for mine but you can dry these in your oven. But it gets so hot in the kitchen buy a dehydrator.  I have a small one and it has given me so much delicious food to eat from beef jerky and dried corn, to these zucchini chips.

This is my dehydrator and they have bigger ones also.

Dehydrated zucchini chips. Delicious

YUM !













Cut 1/8 " slices of zucchini here
Rub in 1Tablespoon of   EVO (Extra Virgin Olive Oil)
Used your hands and sprinkle your seasonings over the slices then rub in really good on all the slices
I used:

•  onion power
• garlic powder
• salt
• pepper
• turmeric powder

Place each slice on the racks with a bit of space in between
Turn dehydrator on to 135 for fruits and leathers

It took my zucchini 15+ hours to make them crisp. Keep checking them until they are done. Careful not to eat them all they taste good at every stage ! Dehydrators and different elevations differ.

For a dip I made guacamole. I used half of an avocado and mixed in some fresh pesto ( 1/2 tsp ) that my neighbor just made and stirred in 2 teaspoons of parmesan cheese.


Enjoy !

Here is a wonderful post for 5 seasoning ideas. This is where I got the basic recipe at the Easy Vegan and then I used my own seasoning. The vinegar and salt zucchini chips sound really good.

http://www.easyvegan.info/2012/07/23/dehydrated-zucchini-chips/ 



Thank you for visiting Little Utah Farm (8800 page views)

Until next time take care of you and enjoy your life.

Deborah Moen of Little Utah Farm


 

Delicious Sun-Dried Tomatoes

Homemade sun dried tomatoes on the dehydrator tray.

Originally published October 1, 2011.

Reposted September 16, 2023

I had a big red mixing bowl full of ripe heirloom cherry tomatoes fresh out of my garden. They had been sitting on the kitchen table and I was wondering what do do with them all. I used  them in salads,  tacos, and made a bit of salsa but there was still more left and more to come off the vines. 

I saw a great recipe for stuffed cherry tomatoes. The flesh and pulp were scooped out and filled with feta cheese and herbs. But I did not have any feta cheese on hand. Hey ! What about sun-dried tomatoes?  I looked up my favorite site, Pick Your Own and found it was very easy to make my own. I went out into my shed and found the Excaliber dehydrator. I have had it since I moved to Utah 14 years ago. It has an ample 4 shelves and temps up to 145 degrees. I set the dial for 140 degrees. And began to wash and slice each tomato in half.  I chose to leave my skins on as these were small . I gently removed the seeds by pushing them out with my thumb.

My dehydrator is wonderful. It is an Excalibur. 

I was happy to have enough to fill the 4 trays. They looked so pretty. I pushed in the racks and plugged her in. Soon the house smelled of tomatoes baking in the sun.

Homemade sun-dried tomatoes are delicious!

About 8 hours and they were done. I tasted one and then another and then another. To me they tasted like candy.

Home Made Sun-Dried Tomatoes

The big bowl of tomatoes made two portions. The tomatoes shrink to 1/4 their original size. I sealed them in a Ziploc and placed them in the refrigerator where they will keep for 18 months. I use them for pasta and snacking. These will be gone soon. I am looking forward to making more. 

There is nothing better than tomatoes right out of your garden but if you do not have a garden you can buy tomatoes at the market. Roma tomatoes are best because they have more flesh and less seeds and water content.  I would like to grow some of those next year.

Deborah Moon Moen
Little Utah Farm

Thank you for visiting Little Utah Farm !