Home-made beef jerky`
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank Steak, Trimmed * |
| ½ | cup | Worcestershire Sauce |
| ¼ | cup | Soy Sauce |
| 2 | tablespoons | Liquid Smoke Flavoring |
| 1½ | teaspoon | Seasoned Salt |
| 1½ | teaspoon | Onion Salt |
| ½ | teaspoon | Garlic Powder |
| ½ | teaspoon | Pepper -- freshly ground |
| Nonstick Vegetable Cooking | ||
| Spray | ||
Directions
* Use lean venison or elk flank if it is available.
1. Freeze the flank steak until partially frozen, about 1 hr. Using a sharp knife, cut diagonally across the grain into ¼-inch-thick strips. (For chewier jerky, cut with the grain, but this is only recommended for card-carrying cowboys.) 2. In a large plastic bag (preferably the self-sealing kind), mix the remaining ingredients except the cooking spray. Add the sliced beef and mix well. Seal the bag and refrigerate for at least 8 hours or up to 24 hours, turning the bag occasionally so the beef strips are evenly marinated.
3. Remove an oven rack from the oven and lightly spary the rack with nonstick vegetable spray. Remove the strips from the marinade, shaking off excess marinade. Pat the strips dry with paper towels.
Arrange the strips, close together but not touching on the rack. Line the bottom of the oven with aluminum foil (to catch drips).
4. Preheat the oven to 150 F. Place the oven rack with the jerky in the oven. Bake until a cool piece of jerky (remove from the oven and cool 5 mins) breaks when bent, about 5 hours. Blot any surface fat with paper towels. Cool completely. Store in an airtight container for up to 1 month at cool room temperature, 3 months in the refrigerator, or 6 months in the freezer.
Makes about 1 lb from M.K. Borchard of Borchard Feedyard of Brawley, CA.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking