MYO Beef Jerky

[Shirl4116]

beef jerky

1 lb. beef flank steak, chuck fillet or brisket

1/4 tsp. garlic salt or (1/4 tsp. salt & 1/4-1/2 tsp.

garlic powder)

1/4 tsp. pepper

1 tsp. lemon juice

1 c. soy sauce

1 tsp. Worcestershire sauce

Trim all the fat from the beef and cut lengthwise into long thin strips, 1/4 of an inch. (If the meat can be slightly frozen, it can be cut easier and cut even thinner. The thinner, the better.) Combine the seasonings and marinate the meat for 1 hour or longer, turning occasionally (overnight provides a better saturation of the marinate throughout the meat).

Place the strips of meat on a wire rack in the oven so that the meat does not overlap and bake at 150-175 degrees for 10-12 hours, or overnight. (Less time if you can cut the meat really thin. Try a piece and see if its to your beef jerky fancy.) You shouldn’t let the jerky get too crisp.

It should be leathery and tough but not break when bend. Store the jerky at room temperature in an airtight container.

[rvc1]

Thank you. This sounds easy and tasty. I am looking forward to making this.

[judith_northcutt]

I usually buy a roast ( beef ) when it is on sale for a really good price. I have the manager of the meat department slice it as thin as possible. This is not to much thicker than sandwhich meats.

Oh yea, I have him cut it against the grain. This affects just how tough it actually ends up.
I pore a bottle of Soy Sauce and a half of bottle of Liguid Smoke into a pan. Marinate the meat in this Soy/Smoke mixture in the refridgerator for at least a couple of hours.

After marinating , put meat in the dehydrator for a few hours.
This jerky is so good that you can hardy stop eating it.

Diane

[rvc1]

I hope to try this soon. Thank so much for the directions.

[Author]

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