Oven-Dried Beef Jerky

Submitted by Tonkcats

• Ingredients: 6
• Serves: 1

ingredients

• 1 1⁄2 - 2 lbs lean flank steak
• 1⁄4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon onion salt

directions

1. Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients.
2. Add meat strips, coating all surfaces. The meat will absorb most of the liquid. v
3. Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator.
4. Drain off any liquid.
5. Arrange meat strips together but not overlapping, directly on oven racks.
6. Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors.
7. Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.

Reviews

[ChrisM]

This is really good. I only marinated it 8 hrs but that was good. Then It only took 3 hrs to dry. It had a little too much soy taste but it was still addictive. Thanks for the recipe. ~Chris~