Beef Jerky II

Recipe by tcantwell
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READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove fat from meat and place [meat] in freezer.
  • When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.
  • Combine everything in large bowl.
  • Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
  • Place meat on cookie sheets to dry.
  • For fastest drying do not overlap meat and turn at least once during drying.
  • Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
  • It is ready when it bends like a green willow without breaking.
  • Refrigerate for long-term storage.
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