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Basic Beef Jerky (My Dads Beef Jerkey)

Source of Recipe

Mark (Dad)


Recipe Introduction

I HAVE ALWAYS DOUBLED THIS RECIPE This is the jerkey I used to send to my daughter Chelsea when she was in Job Corps. She made lots of instant friends.

List of Ingredients

5 Pound beef roast or comparable lean cut
1/4 Cup soy sauce
1 Tablespoon Worcestershire sauce
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon black pepper
Red pepper flakes (optional)
1 Tablespoon liquid smoke



Recipe

Remove the fat from roast. Cut into thin strips. (I cut with the grain, not across) Mix everything else together to make marinade. Place the strips of meat into marinade in a covered container and let soak in fridge for about 24 hours. Turn upside down or shake around once in a while. Remove from marinade and allow to air dry for at least one hour. (I pat dry with a towel) If you have a smoker you can omit the liquid smoke and smoke the meat at a low temperature. I use 2-3 pans of chips total in a Big or Little Chief. Use the smoke at the beginning, otherwise the smoke does not penetrate the meat. The remainder of the time is just drying.

In the food dryer it takes 8-12 hours, and I check it regularly. Nearing the end of the drying remove the thinner/smaller pieces as they become done.

Doing the jerky in a smoker takes considerably less time so keep an eye on it.