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LOCATION: Recipes >> Preserving Meats >> Jerky 25

Print this Recipe    Jerky 25

Beef Jerky

4 pounds flank steak
1/4 teaspoon ground thyme
2 tablespoons salt
2 teaspoons black pepper
1/2 cup vinegar
1 cup Worcestershire sauce
1/2 onion, diced
2 bay leaves
2 cloves garlic. crushed
2 whole cloves
1 cup dry red wine
1 cup soy sauce

Trim fat and gristle from flank steak cut meat with grain into very
thin slices (partially freeze first to make slicing easier) combine
onion, thyme, bay leaves, salt, pepper, cloves, vinegar, wine,
Worcestershire sauce and soy sauce pour marinade over steak strips
to cover and let stand in refrigerator about 15 hours Squeeze
marinade from strips by rolling meat with rolling pin place meat
on baking sheets or directly on oven rack and dry in 1750 F. oven
9 hours, turning once if using rack, place over foil to catch
drippings.

Makes 40 to 50 strips.

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