Wednesday, January 1, 2014

Homemade Beef Jerky

I know this is not a great picture.
I'll get a better one next time.

4 lbs london broil beef or 4 lbs flank steaks or sirloin tip roast, sliced thin
2 t black pepper
2 t chili powder
2 t garlic powder
1 t cayenne pepper, more if you like it hot
2 t onion powder
1/4 c soy sauce or 1/4 c Braggs Liquid Aminos
1/2 c Worcestershire sauce
1/2 c Frank's red hot sauce

Trim all fat off meat.
Cut steak in to 4 inch strips.
The steak should be about 1/4 inch thick.
It's easier to cut meat partially frozen. It's really easy if you have an electric slicer.
If not, then pound meat lightly, you don't want it too thin.
Add all ingredients in a large bowl.
Mix well.
Cover and refrigerate overnight (8 hrs).
Place in a dehydrator and follow directions for your dehydrator.
Or, line cookie sheets with tin foil.
Place steak strips on sheets, don't overlap meat.
Set oven at lowest temperature. (150-175°F).
Bake six hours, turning after three hours.
Jerky is done when meat is dried out, depending on your oven.

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