Beef Jerky 1 pound lean beef -- chuck or round.
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 tablespoon tomato paste
1 tablespoon vinegar
1 teaspoon sugar
1/4 teaspoon onion flakes
1 teaspoon salt
1/4 teaspoon garlic powder
Trim all visible fat from the meat and freeze until firm and solid enough to
slice into thin strips. Cut across the grain and make sure that the slices
are as thin as you can make them, about 1/8 inch thick. Cut slices into
1-inch- wide strips. Arrange strips in a shallow baking pan.
Combine remaining ingredients and pour liquid over strips. Refrigerate
overnight or for at least 8 hours.
Preheat oven to 140 degrees. Remove meat from the marinade and place the
strips on a cake rack over a cookie sheet in the oven. Dry until strips will
splinter on the edges--from 18-24 hours. Cool completely before wrapping
lightly with plastic wrap. Jerky will keep in a closely covered container for
2- 4 weeks.
OR...use your dehydrator according to manufacturer's recommendations.
Yield: 32 oz. Beef Jerky printer friendly version located here.
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