Meet Gus, my new food dehydrator.
Gus was a birthday gift from my lady. She hooked me up. Big time.
I’ve been messing around with the dehydrator a bunch and have been working on making a great jerky. The latest creation didn’t disappoint. My Citrus Ginger Jerky recipe is not overly salty or sweet. It has a deep meaty presence with just a hint of ginger, citrus, and teriyaki flavors.
I switched it up a bit from using a bottom round roast to a rib roast. It’s still an inexpensive lean cut, but has a little more fat and flavor. Cutting meat for jerky is a bit of a pain, so be sure to pop it in the freezer until it firms up for easier slicing. I have been asking the butcher to slice it for me because I am a lazy ass. If you do this I recommend asking for a thick bacon size slice. Don’t forget to wink at the butcher and call them “sweetie rump” when requesting this. Especially if they look like they might be a part of a gang.
Ryan Wilder’s Citrus Ginger Jerky
- Combine all ingredients in a ziploc bag and marinate at least 12 hours
- Lay meat pieces on dehydrator trays without overlap
- Turn heat to 160(ish) and dry for roughly 4 hours
- Take off trays once jerky has reached desired texture
That’s it! Let me know how it turns out on your end.