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Oven Made Jerky
Source of Recipe
Jo Gainey
Recipe Introduction
Now that cooler weather is approaching this sounds like a do-able project
and a fun one. My family goes nuts over my homemade jerky.
List of Ingredients
4 pounds LEAN meat *
MARINADE:
1 teaspoon granulated onion (not onion salt-use onion powder if necessary,
but double the amount)
1 teaspoon granulated garlic
1 Tablespoon Worcestershire sauce
1 teaspoon liquid smoke (optional)
1 Tablespoon freshly ground coarse black pepper
2 Tablespoons catsup (optional)
1-2 teaspoons Louisiana hot (pepper) sauce (optional) do it by drops if you
are sensitive to hot spices
1 teaspoon cayenne pepper-coarse--not ground) (-open a packet of the hot
pepper they give you at the pizza parlour)
1½ teaspoons seasoned salt (seasoning of your choce--I like Lawry's seasoned
salt--try celery salt or beau monde)
1/2 cup soy sauce
3 packets Splenda
Additional liquid to cover meat (not more than 1/2 cup water or broth)
Recipe
Note: Flank steak or brisket may be used, but the better the meat, the
better the Jerky. An English roast, trimmed of fat and sliced is a good
choice, as is a London broil steak or eye of round. Purchase meat
butcher-sliced (“thin, for jerky) 1/8”-1/4” thick, sliced with the grain.
In large zip-lock bag, place marinade using chosen ingredients. Choose those
providing the flavors you prefer. Add sliced meat and stir, or rotate to
cover well. Marinate in refrigerator 24 hours, turning frequently to assure
meat is coated well.
Put large sheets of foil in oven to catch drippings. Drain meat. Spray racks
for cooking with non-stick cooking spray. Arrange slices directly on oven
racks, or on cooling racks (originally desinged to allow cakes to
cool)--with meat not overlapping. Sprinkle with additional coarsely ground
black pepper, if you like. Leave door ajar. Bake at 200 degrees for 12
hours. Check it and turn it to help it to dry evenly.
When dried thoroughly, blot oil from meat and store in airtight container
for up to six months in refrigerator.
Remember the meat will reduce as it dries. What starts out as 4 pounds may
end up less than one pound.
*In our area, Costco sells some very nice, thinly sliced, round steak
designed for carne asada; that is what I use for jerky.
© recipe copyright rjgainey 2001
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