Ingredients

How to make it

  • Place meat in the freezer and allow it to become half frozen, just so you can see ice crystals forming in it. You want it just slightly pliable.
  • Now using your hands, tear off thin strips of meat, with the grain naturally. (Linda says this is the way the Mexican cooks prepare their jerky)
  • Pound the meat lightly with a wooden spoon.
  • Place meat on a rack over a cookie sheet.
  • See tip on amount of salt to use.
  • Salt and heavily pepper. (I mix my seasoning salt mix and use it. I grind extra black pepper over all.)
  • Season both sides of the meat.
  • Rub with minced garlic.
  • Cook at 200 degrees, turning once for six hours.
  • Store airtight in a dark place.
  • The trick is to use 1 tsp of salt for each pound of meat to reduce bacterial growth while drying.

Reviews & Comments 10

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    " It was excellent "
    Admobeer ate it and said...
    great recipe, addictive. thank you for sharing. this is such an easy recipe and no open flame required.
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  • lenora 6 years ago
    Without a dehydrator, huh! I have to try this and I'm wondering how many people love this stuff but won't make it themselves? Could you see yourself selling this?
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  • kilby 6 years ago
    Can't Wait!!! I just got a microwave dehydrator from the thrift store, I wonder if it will work the same?
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  • notyourmomma 7 years ago
    I am so happy that you like the recipe. I think the cumin flavor is what I love best. I don't have the arm strength to tear the meat myself,(lupus) but I'll definitely give the granulated garlic a try. I think flank is the best cut to use. Congratulations on a successful trial and Happy EATING!!! Thanks for the kind comments too. Notcho
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    " It was excellent "
    annieamie ate it and said...
    Notyourmom, I just finished making your jerky recipe. I used two flank steaks and "baked" them all day. I must say that it was very difficult not to sample the meat as its drying out in the oven. Between my boys and my husband, I have about half of the recipe left as they've been munching on that meat for the last six hours! Ok, so have I!
    This is a great recipe! I didn't pull the strips of beef off of the flank as it was a bit hard to do so I sliced off strips with a very sharp sushi knife (I love this knife!) and then whacked away at the beef strips a bit before seasoning them. You should see how tender the jerky came out! Its fabulous! I used only salt, pepper, granulated garlic and cumin to season the meat with and rolled on a wooden board after sprinkling doses of each spice over the beef.

    This is the best jerky that I've ever made and I didn't have to marinate it first! Thank you so much for posting the recipe! I'll be making this for years to come!
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  • sherbear 7 years ago
    Yum yum gimme some! Sounds good to me and if those models eat it to keep up their energy, then I gotta try it. I'll never be model thin but I try to watch my weight and keep the badonkadonk from draggin.
    So much for the dental work but will be worth jawin this jerky.
    Thanks for sharing this with us, notyourmomma!
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  • eggchef 7 years ago
    i likey beats buying from the store
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  • thepiggs 7 years ago
    Hubby is a dehydrator fool in the late summer and fall. He makes lots of jerky from beef and water fowl so this will be a good one for him.
    Thanks for sharing.
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    " It was excellent "
    shirleyoma ate it and said...
    I love jerky, hot, I usually add more cayenne in mine. This is pretty close to my recipe, so I KNOW it is good to my taste... happy cooking
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  • notyourmomma 7 years ago
    I've heard that models eat jerky to keep their energy up from the protein and it lasts so long. I'm certainly not model thin, but I love the idea.
    And it is possible to make without the expense of a dehydrator.
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  • jaie 7 years ago
    Holy cow...I thought you had to have a dehydrator to make jerky! It's so expensive to buy the packages at the store and it's a gamble as to if it's even edible! This is great. I agree, jerky is all protein, low fat, and tires your jaw so much that even eating yogurt seems like a chore after you've finished a piece :D
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