Ingredients: 2 lbs top round London broil,2/3 c soy sauce,2/3 c Worcestershire sauce,1 tsp liquid smoke,2 tsp freshly ground pepper,1 tsp onion powder,1 tsp garlic powder,1 tsp cayenne pepper,1 Tbsp paprika,1 Tbsp brown sugar,1 Tbsp brown sugar,2 Tbsp pineapple juice
Instructions:
- Mix all ingredients for the marinade.
- Cut the slightly frozen meat against the grain in even 1/4-inch slices.
- Mix the meat and marinade (after mixing it in a bowl, transfer it to a gallon ziploc bag and squeeze out most of the air before closing it. This will help marinate the meat evenly) and refrigerate for at least four hours and up to overnight.
- Shake or dab off any excess marinade and lay the meat strips evenly on the trays of the food dehydrator.
- Set the temperature to 160℉.
- Rotate the trays approximately every hour (put the top tray on the bottom) to ensure even drying. But I’m not even sure if that’s necessary because of the built-in fan.
- Start checking after about 3-1/2 hours for doneness. When bending the meat strip, it should crack but not break.
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