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Homemade Beef Jerky

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"Native Americans taught early settlers how to make beef jerky by cutting meat into long strips, which were then cured, seasoned, and smoked. Cowboys carried beef jerky in their saddle bags when out on the range for long periods of time, as this was their only source of protein. This jerky can be stored in a sealed container in the refrigerator for 4 to 6 weeks or in the freezer, preferably for no more than 6 months."

List of Ingredients

â—¦ 3 pounds flank steak (partially frozen for easy slicing)
â—¦ â…” cup soy sauce
â—¦ â…” cup Worcestershire sauce
â—¦ 1 teaspoon black pepper
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon onion powder
â—¦ 1 teaspoon salt
â—¦ 2 teaspoons liquid smoke flavoring
â—¦ 2 teaspoon hot pepper sauce, such as Tabasco


Recipe

Slice the meat, with the grain, about ¼-inch thick and set aside.

Mix the soy sauce, Worcestershire sauce, pepper, garlic powder, onion powder, salt, liquid smoke, and hot pepper sauce in a large (gallon-size) resealable plastic bag or bowl. Add the meat. Refrigerate overnight.

Place a sheet of aluminum foil on the bottom of the oven (for easier cleanup) and preheat the oven to 150° F.

Drain the meat in a strainer and pat dry with paper towels.

Place the meat strips directly on the oven racks. Leave the oven door open to allow the moisture to escape while you roast and dry the strips for 8 to 10 hours. The meat should feel firm and dry, not spongy when done. (It is overdried if it snaps in two easily. Check frequently toward the end to prevent this.)
Remove from the oven and store as desired.


Makes about 1 pound