Instructions

1. 1

   Slice beef

   • Slice beef into thin slices against the grain, about ¼-inch thick pieces and set aside.

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2. 2

   Make marinade

   • For best results, season beef at least 8 hours or up to 24 hours before dehydrating.
   • In resealable plastic bag, combine soy sauce, Worcestershire sauce, smoked paprika, garlic powder, chili powder, cumin, salt and cayenne pepper.
   • Add sliced beef and mix to coat well.
   • Refrigerate until ready to cook.

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3. 3

   Prep trays

   • Pat beef dry with paper towels.
   • Place slices on Brava metal tray and Brava glass tray in one even layer.

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4. 4

   Dehydrate

   • Slide metal tray into top shelf.
   • Slide glass tray into bottom shelf.
   • Press green button to begin dehydrating.
   • Note: You will flip jerky after 3 hours.
   • Once Brava notifies you, carefully pull both trays out and turn beef strips over.
   • Slide metal tray into top shelf.
   • Slide glass tray into bottom shelf.
   • Press green button to continue dehydrating.

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5. 5

   Finish & serve

   • Carefully remove trays from Brava and check jerky. Jerky should be dry on both sides, but still pliable.
   • When food is done, cool to room temperature and serve.
   • Jerky can be stored at room temperature in a dark, dry place for up to 1 week in a sealed plastic bag.

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