Mike's beef jerky

Yield: 1 Servings

Measure Ingredient
2 pounds London Broil
½ cup Soy sauce
2 tablespoons Worstershire sauce
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Fresly ground black pepper
2 teaspoons Red pepper flakes, less for sissies
2 tablespoons Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the grain in thin (¼ inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. I find about 6 hours at 160F average temp is about right.

If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.

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