Texas Beef Jerky
From notyourmomma 17 years ago
- 360 minutes to make
- Serves 10
Jerky is great diet food, by the time you finish masticating the piece you filched from the jar, you aren't hungry anymore. This is adapted from Linda Eckhardt's masterpiece cookbook, "The only Texas Cookbook." She is an awesome writer. Read more Only person I know who actually wrote down my daddy's recipe for hangovers, Milk Toast. I changed the seasoning on the jerky but her preparation method is the same. Easy and good. See less
Ingredients
- 1 piece of flank steak, 3 to 5 lbs. shopping list
- 3 cloves of garlic minced shopping list
- 3 teaspoons of cumin shopping list
- 4 teaspoons of salt for four lbs. of meat shopping list
- 1/2 teaspoon of cayenne or more if you dare shopping list
- 1/2 teaspoon smoked paprika shopping list
- lots of fresh ground black pepper shopping list
- ********************************* shopping list
- Alternately: shopping list
- I muscle a grill seasoning to a finer consistency in a mortar and pestle, not super fine but a little finer than straight from the jar. shopping list
- ****************************************************** shopping list
- Linda's version is salt, coarse ground black pepper and garlic shopping list
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.
The Rating
Reviewed by 5 people-
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
shirleyoma
in Cove loved it
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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 t...more
annieamie
in Los Angeles loved it
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great recipe, addictive. thank you for sharing. this is such an easy recipe and no open flame required.
Admobeer
in JAX loved it
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