- 4 cups brown sugar
- 1/2 cup kosher salt
- 1 tablespoon ground celery seed
- 1 tablespoon chili flakes
- 1 tablespoon garlic granules
- 5 pounds top round, cut into long, thin strips
Combine the sugar, salt, celery seed, chili flakes and garlic granules in a large bowl. Add the top round and mix well to fully coat. Refrigerate and let marinate for 24 hours.
Place the strips of top round on the trays of a food dehydrator. Dry at 125 degrees F for 24 hours.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.