Matthew - Herbes De Provence-Smokey Paprika-French Onion Beef Jerky

This flavor of beef jerky is a flavor that I believe could be extremely marketable! I’ve made various flavors that have been a bit odd before, like caramel apple jerky etc… Pleasing friends and co-workers with my unique jerky flavors just makes us ALL happy.

Steps

1. In a small stockpot over low heat add Beef Broth and condensed soup
2. Slowly and contuously stir in all other ingredients, adding the sugar as it begins to steam
3. Remove from the heat and stir in the sugar for 3 more minutes to fully dissolve.
4. As the marinade cools, slice up to 5 lbs. of eye of round(or any meat desired) into 1/4 inch slices shaped to your liking.
5. Add meat to the marinade when it is no longer warm-cover and refrigerate for 24 - 30 hours before dehydration process.
6. Try to keep the dehydrator at 145’ - 160’ for 4 1/2 to 6 hours checking your jerky in that time frame for desired finish and chew. Putting the jerky in a bag after it cools enough not to sweat the bag and then refrigerating your jerky for a short period of time will give you the best results for your desired flavor and chew to be achieved. Pull out a piece and ~ENJOY~ this savory recipe!