Texas-style jerky
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef or Venison Round Steak |
| 4 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder |
| ¼ | teaspoon | Cayenne |
| ½ | cup | Water |
| 3 | xes | Liquid Smoke (Optional) |
Directions
Trim meat carefully, removing all fat or connective tissue, and place in the freezer till partially frozen (about 1 hour). While meat is in freezer combine salt, pepper, chili powder, garlic powder, onion powder, and cayenne in bowl. pour in water, stirring well to blend.
When meat is firm, cut across the grain, slanting slices ⅛" to ⅜" thick Place the slices in the marinade for several hours, or until the next day. place on smoker rack and smoke/dry till proper consistancy is obtained. Alternatly, meat may be sun-dryed, or placed in an oven at 150 to 200 degrees, keeping the door slightly open. If one of these methods is used, add 3 dashes of liquid smoke to the marinade. Submitted By LAWRENCE KELLIE On 06-17-95