100 Delicious Jerky Recipes
Beef Jerky #1
2 lbs round steak (or flank or brisket)
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt
Trim and discard fat from meat. Cut meat into 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand for one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.
Beef Jerky #2
1 1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away allfat then partially freeze until firm. Slice across the grain in a 1/4- to 1/2-inch-wide strips. Place meat strips in a shallow dish or heavy plastic bag.
Add soy or teriyaki sauce to cover the meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate for several hours or overnight.
Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack.