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  • Ready in: 8 hours
  • Serves: 1
  • Complexity: very easy



  1. Select a lean eye of round roast - 4 lbs. Trim all fat. Freeze till partially frozen for easy slicing. Cut in half lengthwise. Cut across the grain to make 1/8" slices (thin). Take a 1-gallon plastic zipper bag and pour in 1 bottle of Allegro Original Marinade and 1 bottle of Allegro Hickory Marinade. Place as many slices in 1 at a time - coating them with marinade - that can be covered with the marinade. Push the air out of the bag and close it. Place the bag in a 9x13 glass pan and place in the refrigerator. Turn the bag every few hours if possible. For a 4 lb. roast, you need 2 of these gallon bags.
  2. After at least 8 hours soaking in marinade, pull the jerky from the refrigerator. Pour the mix of jerky and marinade into a colander and let the jerky drain. Pull the jerky slices one by one and place them on dehydrator trays. Sprinkle with fine ground black pepper on one side of the jerky. The pepper is optional, depending on taste.
  3. Dehydrate until dry. Bending a piece should show that the tissue is white.

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