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LOCATION: Recipes >> Preserving Meats >> Jerky 24

Print this Recipe    Jerky 24

Beef Jerky

1 pound lean beef, chuck or round.
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 tablespoon tomato paste
1 tablespoon vinegar
1 teaspoon sugar
1/4 teaspoon onion flakes
1 teaspoon salt
1/4 teaspoon garlic powder

Trim all visible fat from the meat and freeze until firm and solid
enough to slice into thin strips. Cut across the grain and make
sure that the slices are as thin as you can make them, about 1/8
inch thick. Cut slices into 1-inch- wide strips. Arrange strips
in a shallow baking pan. Combine remaining ingredients and pour
liquid over strips. Refrigerate overnight or for at least 8 hours.

Preheat oven to 140 degrees. Remove meat from the marinade and
place the strips on a cake rack over a cookie sheet in the oven.
Dry until strips will splinter on the edges--from 18-24 hours. Cool
completely before wrapping lightly with plastic wrap. Jerky will
keep in a closely covered container for 2- 4 weeks.

Or use your dehydrator according to manufacturer's recommendations.

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