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BEEF JERKY #2
3
LBS lean bottom or top round (or sirloin rump is the best!)
Trim all external fat from meat and cut into 1/4" − 1/8" slices (or have
store meat−cutter do this, it's his job!). Cut into 1" wide strips
length−wise.
In a large bowl put:
2
1
1
1
1
c. soy sauce
1/2 tbls. liquid smoke
tsp. worcestershire sauce
/2 c.dark brown sugar
/2 tsp. granulated garlic
dash of cayenne pepper powder
For HOT & SPICY add:
1tbls. crushed red pepper
For EXTRA HOT:
Leave alot of crushed red pepper on beef strips!!!
Place strips in marinade and stir and poke with a fork to thoroughly
distribute marinade. Cover and put in refigerator for 24−48 hrs (the longer
the BETTER!). Place strips in a kitchen strainer. Shake off excess marinade
and place on dehydrator racks. Follow dehydrator insturctions for beef
jerky. You don't have a dehydrator?! NO PROBLEM!!! Remove oven racks. Place
foil on bottom rack and replace at lowest position. Thoroughly CLEAN & DRY
top rack and lay strips width−wise across rack. Put at middle position and
turn on oven to lowest setting. Leave oven door open a crack to allow excess
moisture to escape. Jerky is done in 6−24 hrs depending on thickness of
strips. Jerky should be dry and able to bend without breaking or crumbling.
Store in zip−lock bag for weeks or freeze for up to one year. ENJOY!!!
BEEF JERKY #2
3
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