Two things I love – beef jerky and the sweet and spicy flavors of Korean food. This recipe marries the two. Beef jerky is a great healthy, on-the-go protein snack for yourself or your kids who may be running off to after school sports. Buying beef jerky from the supermarket is convenient, but also high in sodium. The benefit I have found with homemade beef jerky is the versatility of the flavors and the ability to control the amount of sodium. I like to make a double batch and store some in the freezer. Enjoy!

6 pounds of top round sliced for beef jerky
2 tbs. pepper
1 1/2 cups of soy sauce
1/4 cup of water
1 tbs. red pepper flakes (optional)
1 chopped onion
1 whole garlic bulb chopped
1 grated apple
6 tbs. brown sugar
1/2 can of 7-up (optional, used to tenderize. And because my Korean friend said so!)
4 tbs. sesame oil
3 tsp. grated ginger

Rough chop onion and garlic. Add garlic, ginger, onion, apple, water, soy sauce, brown sugar to blender. Blend to combine all ingredients. Pour into a bowl, add 7-up, red pepper flakes – mix well. Pour mixture over meat, evenly distribute and rub into meat. Cover and let rest for 1 hour. Remove the meat from marinade slipping the meat between your fingers to remove the marinade. Pat dry. Sprinkle with pepper and red pepper flakes (optional). Place on dehydrator racks. Set dehydrator temperature between 160 degrees. Dehydrate for 4 hours, checking periodically, do not over dry. Once at the dryness and texture you prefer, remove from dehydrator. Transfer to re-sealable kitchen bags or other food containers, store in refrigerator.