Beef Jerky
I have to admit that beef jerky is one the foods I love the most! I could eat it for every meal!
My cousin-in-law (Hi Chris!) makes some of the best I've ever tasted, although this last batch (that I had to wrestle from mom to get a bite) was hot!
Of course, I still ate two pieces even though my mouth was burning! LOL Man it was good stuff!
If you like things on the milder side here's the recipe I used to use before Chris started sending it to us! :-) I admit that the smoker does add some flavor but if you don't have one like us then this will get you buy until you can get the next "fix".
Enjoy! Tawra
Beef Jerky
1 lb. flank or round steak ¼ tsp. pepper
1 tsp. seasoned salt 1/3 cup soy sauce
½ tsp. garlic powder 1/3 cup Worcestershire sauce
½ tsp. onion powder 2 Tbsp. liquid smoke
Pat steak dry with paper towel. Slice thinly across grain. In a bowl, combine the rest of the ingredients. Place meat in bowl, making sure each slice is coated with marinade. Place in refrigerator overnight. Drain meat on paper towels, blotting well. Place meat on oven rack and cook at 140 degrees for 3 hours, or in a food dehydrator for 8 hours. Store in a jar in the refrigerator.
My cousin-in-law (Hi Chris!) makes some of the best I've ever tasted, although this last batch (that I had to wrestle from mom to get a bite) was hot!
Of course, I still ate two pieces even though my mouth was burning! LOL Man it was good stuff!
If you like things on the milder side here's the recipe I used to use before Chris started sending it to us! :-) I admit that the smoker does add some flavor but if you don't have one like us then this will get you buy until you can get the next "fix".
Enjoy! Tawra
Beef Jerky
1 lb. flank or round steak ¼ tsp. pepper
1 tsp. seasoned salt 1/3 cup soy sauce
½ tsp. garlic powder 1/3 cup Worcestershire sauce
½ tsp. onion powder 2 Tbsp. liquid smoke
Pat steak dry with paper towel. Slice thinly across grain. In a bowl, combine the rest of the ingredients. Place meat in bowl, making sure each slice is coated with marinade. Place in refrigerator overnight. Drain meat on paper towels, blotting well. Place meat on oven rack and cook at 140 degrees for 3 hours, or in a food dehydrator for 8 hours. Store in a jar in the refrigerator.
posted by Tawra Jean at 8:07 PM
2 Comments:
Tip: For ease in cutting meat thinly put it in the freezer for a short time to firm it up. It's easier to get thin slices when it's a bit frosty.
And a question-- I don't have a smoker, but my dad does and I know he'd love to know how to do jerky in it. I assume you leave the liquid smoke out of the marinade, but what are the smoking instructions?
What do you mean by putting the meat on the oven rack? The actual oven rack or a pan?
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