2 pounds pastured beef sirloin tip roast, defatted and sliced into pieces
4 whole organic red chilli peppers, freshly ground
1T whole organic green peppercorns, freshly ground
1T coarse sea salt, freshly ground
1T local honey (optional)
1/4c Easy Worcestershire Sauce (optional)
Defat any lean cut of beef. Usually the back-end cuts are the leanest. Slice up the lean meat in thin pieces. (Save the fatty meat pieces and season with sea salt. Quick cook in the oven for a delicious snack.)
Add the ground spices to the sliced beef and mix well. If there is time, let the meat sit overnight in the fridge for the flavours to meld. Lay the meat slices on the dehydrator sheets. If possible, dry the meat at a temperature below 110?F.
The drying time will vary from 12 to 24 hours. Meat dries very quickly so periodically check for dryness. Remove from dehydrator and store in a dry place or in the freezer.
Updated December 8, 2016: Adding 1/4c-1-3c of the Easy Worcestershire Sauce to the meat makes an extra spicy jerky with a softer texture when dried. I highly recommend adding the sauce!