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Beef Jerky
Ingredients:
3-5 lb. lean meat (as arm roast, brisket or rump roast), sliced 1/8 inch thick
1 bottle Liquid Smoke
1 bottle Worcestershire sauce
1 1/2 tsp. garlic powder
1/2 tsp. black pepper
2 Tbs. soy sauce
salt, seasoned salt, and brown sugar to taste
3-5 lb. lean meat (as arm roast, brisket or rump roast), sliced 1/8 inch thick
1 bottle Liquid Smoke
1 bottle Worcestershire sauce
1 1/2 tsp. garlic powder
1/2 tsp. black pepper
2 Tbs. soy sauce
salt, seasoned salt, and brown sugar to taste
Directions:
Combine ingredients in shallow flat pan or bowl. Set aside for marinade.
Trim all visible fat from meat. Place in marinade. Let set about 30 minutes.
Put the meat on a rack in the oven: just drape it over the oven wires. Set the oven at a low temperature (no more than 150). Leave door to oven ajar; you are drying not cooking the beef. Turn beef after 3 hours. Total drying time is about 7-8 hours.
Combine ingredients in shallow flat pan or bowl. Set aside for marinade.
Trim all visible fat from meat. Place in marinade. Let set about 30 minutes.
Put the meat on a rack in the oven: just drape it over the oven wires. Set the oven at a low temperature (no more than 150). Leave door to oven ajar; you are drying not cooking the beef. Turn beef after 3 hours. Total drying time is about 7-8 hours.
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