Makes 1 gallon ziplock bag of jerky

• 5 lb beef eye round
• 10 tbsp oyster sauce
• 8 tbsp soy/seasoning sauce
• 5 tbsp sriracha
• 2.5 tbsp garlic powder
• black pepper
• 2 tbsp sugar
• 2 tbsp Thai chili flakes (optional)

1. Start by slicing your beef eye rounds into strips (about 1/2 centimeter thick). I like to cut along the grain of the meat.

2. In a large bowl, combine sliced beef and all the seasonings. Mix well so eat meat slice is coated.

3. Marinate overnight in the fridge.

4. Take out the marinated meat at least 1 hour prior to starting the dehydration process.

5. Line the beef in your dehydrator without overcrowding each layer.

6. Set the dehydrator to “jerky” setting or 160F and allow to dehydrate for 8 hours total.

7. After 8 hours, remove the jerky and place into a zip lock bag for storage. Make sure there’s no moisture (work with dry hands and not wet) to prevent molding on the jerky layer on.