Excellent Beef Jerky
This jerky is better than anything you can find at the store.
- Ready In:
- 1 lb flank steak
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon pepper
- 1⁄3 cup la choy soy sauce
- 1⁄3 cup Worcestershire sauce
- 2 tablespoons liquid smoke
- Pat flank steak dry and slice into this strips across the grain of the meat.
- Mix all ingredients and meat slices in a plastic bag making sure each piece is getting marinaded.
- Refrigerate overnight.
- Drain meat on paper towels blotting well.
- Place meat directly on oven rack and cook at 140º for three hours.
- It helps to put a piece of foil on the oven floor to catch the drippings.
- Keep in a jar and refrigerate overnight.
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This is an Alton Brown Recipe and it will ruin you from ever buying store bought jerky. Pre- packaged strips often taste (as some one else already stated) sickeningly sweet. To me, it tastes artificial. I made this recipe today using random cuts of beef I found on sale. I cut them all thin and only marinated the meat for 10-15 minutes. I did not pat the meat dry. I put it on the racks dripping. It made a mess but was so tender, I didn't mind the extra work. Also, I am not a fan if liquid smoke but I'm crazy about Hickory smoked powder. That makes a huge difference, in my opinion. My 3 teenaged sons and husband couldn't stop eating this treat!Reply
I stopped buying packaged jerky years ago as it's always grossly sweet. This wonderful jerky lives up to its name. I followed other reviewer's advise and partially froze the meat before slicing and adding the strips to the marinade. It accidentally marinated for 48 hours and was still perfect. As well, I hung the pieces with toothpicks from the rack and they oven-dried beautifully in the time indicated. Thanks for this super recipe.Reply
Excellent indeed! Turned out even better than storebought jerky. I made it as directed except for adding a 1/4 t of red pepper flakes which gave it a nice zing--I would add even more for a spicy hot jerky. I forgot to drain the meat on paper towels, but putting foil on the bottom of the oven prevented it from being too messy. The lowest temp on our oven is 170, so that's what I used. I had to go out so I turned it off after two hours, and it was practically done when I came home, but I turned it back on for another 40 minutes or so, and it was perfect. I kept it in the refrigerator all afternoon, and then we ate it all that night (it was too good to resist!), so as I write this, I'm marinating a double batch.Reply
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