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LOCATION: Recipes >> Preserving Meats >> Jerky 14

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Beef Jerky

1 beef brisket roast or any lean beef roast

Slice the raw beef into THIN strips. No more than 1/4 inch thick.
Place all beef slices in large sealed container ( a good seal is
better).

Marinade:

Make enough marinade to coat well all the beef in bowl.

1/2 cup soya sauce
1/4 cup Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion power
1/2 to 1 teaspoon black pepper (depending on preference )

Other spices can be added depending on taste.

We add a bit of thyme and some powdered cayenne pepper.

Pour over the beef in the sealed in the container. Place in fridge
and let sit of at least 2 hours, overnight is better. Turning the
sealed container over at least 2 or 3 times. If it is not in a
sealed container then be sure to stir the bottom beef to the top.

Set the oven on the lowest temperature setting... no more than 150
degrees F

Place the marinated beef strips on flat pans ( could be cookie
sheets or broiler pans ) in a SINGLE layer. Do not over lap. Place
as many pans of beef in the oven as you can. Bake like this for
minimum of 8 hours or over night. Turning once. After 8 hours check
the beef jerk and be sure that it is done. It should be somewhat
flexible but not soft. Chewy but not too much like hard dried
leather.

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