This dish contains the following allergens: Soybeans
Cooking mode
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113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Utensils
Small Bowl
Whisk
Step 1
In a small bowl, prepare the marinade by whisking together all ingredients except the beef. Then place the marinade and beef in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the beef, then place the bag in the refrigerator for 8 hours to marinate.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 3
Remove the beef from the marinade and discard excess liquid. Place the beef in a flat single layer in the Air Crisp Basket. Then place the basket on the grill grate and close the hood.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 5
Turn dial to DEHYDRATE, set the temperature to 165°F, and set time to 6 hours. Press WOODFIRE FLAVOR. Select START/STOP to begin cooking (preheating is not needed).
Step 6
Begin to check the beef jerky after 4 hours. If a crispier output is desired, continue to cook.
Step 7
When cooking is complete, open hood and remove basket with beef jerky. Beef jerky can be stored in an air-tight container for up to 2 weeks.
In a small bowl, prepare the marinade by whisking together all ingredients except the beef. Then place the marinade and beef in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the beef, then place the bag in the refrigerator for 8 hours to marinate.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 2 of 7
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 3 of 7
Remove the beef from the marinade and discard excess liquid. Place the beef in a flat single layer in the Air Crisp Basket. Then place the basket on the grill grate and close the hood.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 4 of 7
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 5 of 7
Turn dial to DEHYDRATE, set the temperature to 165°F, and set time to 6 hours. Press WOODFIRE FLAVOR. Select START/STOP to begin cooking (preheating is not needed).
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 6 of 7
Begin to check the beef jerky after 4 hours. If a crispier output is desired, continue to cook.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
Step 7 of 7
When cooking is complete, open hood and remove basket with beef jerky. Beef jerky can be stored in an air-tight container for up to 2 weeks.
113ml
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
450g-680g
uncooked beef eye of round, cut in 1/4-inch slices
½ cup
soy sauce
1 tablespoon
Worcestershire sauce
3 tablespoons
brown sugar
½ tablespoon
onion powder
½ tablespoon
garlic powder
1 teaspoon
paprika
1/8– 1/4 teaspoon
cayenne pepper
¼ teaspoon
ground black pepper
½ teaspoon
ground cinnamon
½ teaspoon
kosher salt
1–1 1/2 pounds (16–24 ounces)
uncooked beef eye of round, cut in 1/4-inch slices
