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LOCATION: Recipes >> Preserving Meats >> Jerky 35

Print this Recipe    Jerky 35

Beef Jerky

1 pound very lean round or flank steak
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon pepper or to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt

Remove fat from meat and place (meat) in freezer. When semi-frozen,
it is easily cut into 3/8- or 1/4-inch strips (the thinner the
slices, the faster the drying). Note: meat cut with grain will be
chewy, against grain, tender. Combine everything in large bowl.
Marinate meat 1 hour with sauce in refrigerator, then drain in
colander. Place meat on cookie sheets to dry. For fastest drying
do not overlap meat and turn at least once during drying. Dry in
145 to 155F oven for 8 to 10 hours on cookie sheets. It is ready
when it bends like a green willow without breaking. Refrigerate
for long-term storage.

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