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BEEF JERKY #5
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lb London Broil
/2 c Soy sauce
tb Worstershire sauce
ts Garlic powder
ts Onion powder
ts Fresly ground black pepper
ts Red pepper flakes, less for sissies
tb Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky,
remove the roast from the freezer and let partially thaw. When just able to
slice, first remove all fat and then slice against the grain in thin (1/4
inch or less) slices. Cover the meat with the marinade, turn from time to
time and let marinade overnight. In the morning line a shallow cookie sheet
with a few layers of paper towels. Place on lower rack. Place upper rack in
oven in top position and lower rack in lower position. Hang the beef slices
from the upper rack with toothpicks above the paper towels. 6 hours at 160F
average temp is about right. If your oven is real tight, you might crack
open the door a bit to allow the water vapor to escape.
BEEF JERKY #5
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