Recipe

Texas Beef Jerky Recipe

	Notyourmomma / All my dishes 2 years, 5 months ago 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. Only perso... More Prep:20m Cook:360m Servings:10	Notyourmomm
	easy easy jerky

Does this look good? Yeah! / Nope

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Ingredients

1 piece of flank steak, 3 to 5 lbs.

3 cloves of garlic minced

3 teaspoons of cumin

4 teaspoons of salt for four lbs. of meat

1/2 teaspoon of cayenne or more if you dare

1/2 teaspoon smoked paprika

lots of fresh ground black pepper

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Alternately:

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.

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Linda's version is salt, coarse ground black pepper and garlic

Directions

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.

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Comments

jaie 2 years, 5 months ago said:
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

notyourmomma 2 years, 5 months ago said:
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.

shirleyoma 2 years, 5 months ago 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

thepiggs 2 years, 5 months ago said:
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.

eggchef 2 years, 5 months ago said:
I likey beats buying from the store

sherbear 2 years, 5 months ago said:
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!

annieamie 2 years, 4 months ago 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!

notyourmomma 2 years, 4 months ago said:
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

kilby 2 years, 2 months ago said:
Can't Wait!!! I just got a microwave dehydrator from the thrift store, I wonder if it will work the same?

lenora 2 years, 2 months ago said:
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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