I've had my Nesco FD-80 for about 9 months and for some reason have been nervous about making my first batch. So I got off my ass and this is what I did:
2.5 lbs petite top sirloin from 3/16 to 1/4 inch thick.
3 cups Yoshida Teriyaki sauce
6 shakes liquid smoke
1-1/2 TBS red pepper
1 TBS garlic
1 TBS Garlic/Red Savina Habanero sauce
Black pepper
I wasn't sure on the time to dehydrate it. I kept checking and after 12 hours figured I needed another hour to go, Well I fell asleep for three hours. So drying time ended up being 15 hours LOL 13 hours would have been perfect, but the jerky was still more than edible. The flavor is a bit rich, not overly hot and a tad sticky. That's my biggest complaint is the stickiness. I'll be making another batch in the next day or so. I was surprised how easy it was and how easy the cleanup was.
On this recipe I'd probably reduce the Yoshida by half and use water for the other. I'd add some more smoke, red pepper and heat.
2.5 lbs petite top sirloin from 3/16 to 1/4 inch thick.
3 cups Yoshida Teriyaki sauce
6 shakes liquid smoke
1-1/2 TBS red pepper
1 TBS garlic
1 TBS Garlic/Red Savina Habanero sauce
Black pepper
I wasn't sure on the time to dehydrate it. I kept checking and after 12 hours figured I needed another hour to go, Well I fell asleep for three hours. So drying time ended up being 15 hours LOL 13 hours would have been perfect, but the jerky was still more than edible. The flavor is a bit rich, not overly hot and a tad sticky. That's my biggest complaint is the stickiness. I'll be making another batch in the next day or so. I was surprised how easy it was and how easy the cleanup was.
On this recipe I'd probably reduce the Yoshida by half and use water for the other. I'd add some more smoke, red pepper and heat.
