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Beef Jerky




Source of Recipe


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List of Ingredients




½ Cup Soy Sauce*
1 Garlic Cloves, crushed (1 to 2)
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 ½ Tablespoons Brown Sugar
32 Oz Beef Flank or Boneless Bottom Round, cut into thin strips

*Or a mixture of ½ cup Liquid Smoke, 3 Cups Soy Sauce and ½ pound Brown Sugar


Recipe



Combine soy sauce, garlic, salt, pepper and sugar. Pour over beef strips and let stand 15 to 20 minutes. You can let it marinate longer, 2 or 3 hours in the refrigerator, but don't let is soak too long unless you use something milder than soy sauce. Otherwise, that's all you'll taste. Drain and arrange in a single layer on a rack set in a shallow baking pan.

Dry -- do NOT bake -- in a 150 degree oven 6 to 8 hours. If oven is too hot, leave door ajar slightly. Drying time will vary depending on the humidity and fat content of the meat. Remove meat from the oven, cool and store jerky in an open container to allow drying to continue; seal container to prevent further drying. Refrigerate for long-term storage.

Variation: Ground and formed jerky can be made by substituting 2 pounds lean ground beef for the solid meat. Mix ingredients in a large mixing bowl; use your hands to make sure seasonings are evenly distributed.

Refrigerate mixture 2 to 3 hours; the longer it is refrigerated, the stronger the flavor will be. Roll meat out like cookie dough, either in little rounds or large sheets to be cut into strips for drying. Dry just as you would a solid piece of jerky.

NOTE: After marinating beef, place in a dehydrator 24 to 48 hours.