This beef jerky recipe can be taken on hikes or made into special tapas.
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In a bowl mix sliced meat with spices and marinate covered in the fridge for 24 hours.
Drain the spices and pat the meat dry with a paper towel.
Coat racks of dehydrator with oil or cooking spray.
Dehydrate for 24 to 36 hours, or until they are done.
Half way through you can flip the jerky when you start to see the edges drying out.
When done, the jerky will be very dry to the touch but still somewhat flexible.
Store the finished beef jerky in a re-sealable plastic bag.