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HOME−STYLE JERKY
1
lb Round steak, cut in strips 4"x1/8 " thick
/4 c Soy sauce
tb Worchestshire sauce
/2 ts Onion powder
/2 ts Garlic powder
/2 ts Black pepper
1
1
1
1
1
3
1
/4 ts Hot sauce
/2 ts Hickory salt
Slice round steak, cut in strips about 4 in. long and 1/8 in. thick. (The
slicing is easier if the steak is partially frozen.) Combine all the
ingredients and marinate in the fridge for at least 8 hrs, mixing
occasionally. Then skewer the marinated strips on bamboo skewers or
toothpicks and hang the strips in the oven with a pan below to catch the
drippings. Set the oven on it's lowest setting (l00−150 F) and use something
to keep the door ajar. The jerky should be dry after 8−10 hours. This was my
first time making jerky and the product come out surprizingly good, but
perhaps a bit too salty. You might want to try low salt soy sauce.
HOME−STYLE JERKY
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