Honey Garlic Ginger Beef Jerky
Honey, ginger and garlic combine for a savory sweet, Asian inspired beef jerky
  • 4-5 pounds of lean beef, cut into strips
  • ½ cup of honey
  • 6 cloves of garlic, chopped
  • 2 inch chunk of fresh ginger, peeled and chopped
  • ¼ cup canning or Kosher salt
  • ½ cup water
  • ½ tsp ground cardamom
  • ⅛ tsp ground cloves
  1. Put the honey, garlic and ginger is a small sauce pot and heat until just boiling. Reduce heat to a simmer.
  2. Add salt and water to the pot, stirring to dissolve the salt.
  3. Simmer for about 15 minutes or until the ginger and garlic are soft.
  4. Add the cardamom and cloves and immediately remove from heat. Stir
  5. Puree with immersion blender, regular blender or food processor.
  6. Allow marinade to cool.
  7. Add the marinade to the meat and smoosh it with your hands to get every piece covered.
  8. Put the meat mixture in a plastic bag and allow to marinate over night.
  9. Put the strips of meat on a dehydrator tray and dehydrate at 160 degrees until dry but still bendy. About 8-9 hours.
so, this really stuck to my dehydrator trays because I let it cool on the trays. Don't do that.
Recipe by Pirate Jeni at http://www.piratejeni.com/2013/03/05/honey-garlic-ginger-beef-jerky/