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Beef Jerky

Source of Recipe

Posted by dock rat @ Low Carb Recipe Group @ Yahoo


Recipe Introduction

Level 1 ~ Pro/Fat ~ I've tried many, many sugar-free Jerky recipes and so far, this is the best tasting one.

List of Ingredients

1 tablespoon Worcestershire Sauce
1 tablespoon A-1 (I use Carb Options brand - very good!)
1 teaspoon Liquid Smoke
1/2 cup Soy Sauce (Deb's note: I use Kikkoman regular)
1/2 teaspoon Salt (I omitted this, soy sauce is salty enough)
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Cayenne Red Pepper (optional)
*Deb's addition: 1/2 - 1 teaspoon Chipotle Tabasco Sauce (to taste - this really gives it a nice kick)



Recipe

I like to use Top Round Steak as it is less fatty and lean. It's a good choice when making jerky.

I haven't told you how much meat to use, as I never really know. The amounts in the recipe are just starters as I always have to double or triple it, depending on how much meat I buy and how much jerky I'm making.

Cut the meat in strips about 1/4 inch thick. "Experts" will tell you to cut with the grain of the meat, which makes you almost lose your teeth when you try to eat it! I prefer to cut against the grain, making it easier to eat.

Put the strips into the marinate over night. The next morning put the meat in a food dehydrator, or you can make it in the oven. Just set the oven on the lowest temperature you can and lay the meat on the oven grate. In about 8-10 hours you should be tasting the best jerky you have ever had! Don't be afraid of over-drying it, as when you store it in a Tupperware or Ziploc bag it will 'soften' up a bit. It has a great shelf life with all the salt in it and can be stored at room temperature or in the refrigerator. Enjoy!
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* Deb's notes: I use 5+ pounds of Top Round Steak and I triple the marinade.

We take the steak and completely freeze it. Then we set the frozen steak in the fridge for around 18-24 hours, to slightly thaw. We then use our electric meat slicer, but you can do it by hand or ask the butcher to slice it for you too. Prior to slicing it though, we remove all visible fat and/or gristle. We slice it against the grain.

We dry it in our dehydrator according to manufacturer's directions. We also store it in the refrigerator. I've just never felt 'safe' storing it on the shelf.