Yield: 1 Servings
I make Jerky by buying about 5+ lbs of beef. Usually a roast. (sirloin is yummy and you can find a whole sirloin on sale alot.)I then remove all of the fat (all of the fat!!!) if you leave fat then it will become rancid if kept very long. Cut the beef into strips. If you cut with the grain then the jerky will be chewier (the way I like It) Mix in a bowl ¼ cup soy sauce 1 tblspn worstershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper (cracked if possible) (optional red pepper flakes will give it more zing) 1 tblspn liquid smoke place the strips of meat into marinade and let soak for about 24 hours. place strips on food dryer racks and dry for about 8 to 10 hours or until dry to your personal preference. I will rotate the racks every couple of hours or so.
If you have a meat smoker then omit the liquid smoke and smoke meat at a low temp until dry.
Mary Bell's Complete Dehydrator Cookbook*, by Mary T. Bell. Lisa fabfood 12-1-97
Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 06, 1998