Farmers Markets are not only a place to buy fresh, local food from our region, they're also an opportunity to get to know the people who grow your food, providing a place for community and gat...
- 2 pounds beef tenderloin
- 2 cups Worcestershire sauce
- 1 cup soy sauce or tamari
- 1/2 cup honey
- 1/4 cup mirin
- 4 teaspoons onion powder
- 4 teaspoons black pepper
- 1 teaspoon cayenne powder
- 1 teaspoon sea salt
- 1 (1-inch) section fresh ginger, sliced
Using a super-sharp knife, slice the beef into thin slices no more than ⅛ to ¼ inch thick. Mix all of the remaining ingredients in a bowl or baking pan. Marinate the beef for at least 24 hours.
If you have a dehydrator the next step is pretty standard. Simply layer your beef strips onto the trays and dehydrate according to your dehydrator’s instructions.
If you do not have a dehydrator, fear not. Grab a bunch of wooden skewers and puncture a hole in the top of each piece of meat. Remove one of your oven racks and hang the skewers from the rack so that the meat strips hang freely below the rack. Insert the oven rack back in the oven at the highest level. Line the bottom of the oven with baking sheets covered in aluminum foil. Set your oven for the lowest temperature and allow the door to remain cracked slightly. Allow the meat to cook/dry for about 5 to 6 hours. Continue to check beef for doneness.
Store in airtight container.