|
|
Beef Jerky
Beef - 4 to 6 pounds
Best choices are round steak, flank steak or rump roast (in that order).
Marinade
In a mixing bowl, add
|
| 1 Cup |
Worcestershire Sauce |
| 1 Cup |
Soy Sauce |
| 1 Tsp. |
Vinegar |
2 Tbsp.
|
Lemon Juice
|
| Feel free to add other spices to marinade. They will become diluted so don't be shy.
|
|
Prep
1. Cut away fat from the meat. Cut beef into strips a bit more than 1/8 inch thick.
TIP: Partially frozen meats cut easier and more consistantly.
2. Lay strips out on large pan or foil. Add spices to each side, pressing spices
into meat with fingers. Add to taste: Garlic Powder, Pepper, and MSG.
3. Place marinade in glass container or large plastic bag. Add meat and marinade overnight.
4. Pour contents into colander and let drain 5 minutes. Lay strips out again to add more spices to the meat.
|
|
Drying
OVEN METHOD: Line bottom rack with tin foil. Lay beef strips across top rack. Set oven to
lowest temparature (about 200 degrees). Keep oven door cracked by putting a wooden
spoon between the door and the oven. Let beef dry approx. 8 hours until done.
MICROWAVE METHOD: Lay beef strips on bacon rack or other microwave rack. Do not put
paper towels between beef and rack. They will pull the marinde out of the beef.
*Cook in 5 minute intervals, setting power to 50% at first and lowering to 30% as beef dries.
*All ovens are different...keep track of total cooking time for next batch.
Tip: Don't overcook meat. It will dry out a bit more after cooking is complete.
Tip: If you like spicey flavors, adding spices right before drying is the key.
|
|
|
|
