Beef Jerky

By scottsdalejulie

Ingredients

• covered, until ready to use.
• Beef Jerky--
• 1/2 cup dark soy sauce
• 2 Tbs Worcestershire sauce
• 1 tsp monosodium glutamate (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp powdered ginger
• 2 Tbls. freshly ground black pepper
• 1/2 tsp Tabasco
• 1/2 tsp liquid smoke seasoning
• 2 lbs lean beef brisket, eye-of-round or flank steak,
• trimmed completely of fat and cut across grain into
• slices 1/4 inch thick
• To aid in slicing meat thinly, freeze the meat slightly
• until ice crystals are formed.
• Blend all ingredients except meat in small bowl. Dip each piece
• of meat into marinade, coating well. Place in shallow dish.
• Pour remaining marinade over top, cover and refrigerate
• overnight.
• Oven method: Preheat oven to lowest setting (about 130F).
• Place several layers of paper towels on baking sheets. Arrange
• meat in single layer on prepared sheets and cover with
• additional toweling. Flatten meat with rolling pin. Discard
• towels and set meat directly on oven racks, with foil below
• to catch any drips.
• Let dry 8 to 12 hours (depending on temperature of oven).
• Dehydrator method: Arrange meat on trays in single layer and
• dehydrate 10 to 12 hours, depending on thickness.
• Store jerky in plastic bags or in tightly covered containers in
• cool, dry area.

Preparation

Step 1

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