BEEF JERKYFrom karlyn255 7 years ago
- 4 pounds lean beef, sliced into 1/4" strips shopping list
- 1/2 tsp hickory or mesquite smoke flavoring shopping list
- 1/4 cup soy or teriyaki sauce shopping list
- 1/4 teaspoon salt shopping list
- 1/4 cup worcestershire sauce shopping list
- 1 tsp garlic powder shopping list
- 1 tsp onion powder shopping list
- 1 tsp cracked black pepper shopping list
- pinch of cayenne pepper shopping list
- 2 tablespoons molasses or brown sugar (optional) shopping list
- 1/2 cup barbecue sauce or ketchup shopping list
How to make it
- Choose lean beef only, as fat goes rancid when making jerky.
- Remove all fat from meat.
- Beef top round, flank steak and rump work well.
- To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it.
- If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly.
- You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).
- Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally.
- Be sure marinade gets between the slices and covers the meat.
- Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops.
- They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.
- It's important to store jerky away from humidity.
- Let cool completely before packaging.
- Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity.
- If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.
- Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required.
- If used, add 3/4 teaspoon to the above recipe or follow directions on package.
The Cookkarlyn255 Ypsilanti, MI
The Rating1 people
I think that the ingredients sound
Thank-you for sharing~
~*~mj~*~mjcmcook in Beach City loved it