Pauline's Beef Jerky
List of Ingredients
1 lb Flank Steak (or other long grain meat)
1/2 cup Worcestershire sauce
1/4 cup Soy sauce
2 Tbsp Liquid Smoke
1 tsp MSG
1 tsp Onion powder (I use 1.5-2 tsp)
1/2 tsp Pepper (I use 1 tsp)
1/2 tsp Garlic powder (I use 1 tsp)
1/2 tsp Seasoned salt (I use 1 tsp)
Recipe
Clean meat of all possible fat. Slice meat with the grain, in thin
slices. I usually cut them into 2-3" lengths to make it last longer
(I usually grab 2-3 pieces at a time, so if there are more, a batch
lasts longer). Soak meat in marinade (I usually make a double batch
for ease of soaking) overnight, or for 24 hours. Please drained meat
in dehyrator, or in a LOW (150F) oven for 4-8 hours, depending on the
thickness of the meat. Remove, and enjoy. Be careful not to over dry
the meat, as it will become very tough and hard to chew (like my last
batch. *pout*). It will still taste okay, just be a workout for the
jaws.
posted by Jamie Rahm on meat-lovers
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