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| Beef Jerky |
Ingredients
2 lbs.flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder [not garlic salt]
1 teaspoon onion powder [not onion salt]
2 teaspoons Lawry’s Seasoned Salt
Method
Slice flank steak diagonally with the grain of the meat into very thin slices. Put the
meat in the freezer for about a half hour for easier slicing.
Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces
are covered with marinade. Drain excess marinade. Place meat on paper towels
to soak up marinade. Meat should be squeezed as dry as possible in paper
towels. Place sliced meat on rack set inside a half sheet pan.
Slow roast between 140 and 160 degrees for seven to 12 hours, or until meat is
dried. Leave oven door ajar during the drying process.
Jerky will keep for several months in an airtight container.
2 lbs.flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder [not garlic salt]
1 teaspoon onion powder [not onion salt]
2 teaspoons Lawry’s Seasoned Salt
Method
Slice flank steak diagonally with the grain of the meat into very thin slices. Put the
meat in the freezer for about a half hour for easier slicing.
Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces
are covered with marinade. Drain excess marinade. Place meat on paper towels
to soak up marinade. Meat should be squeezed as dry as possible in paper
towels. Place sliced meat on rack set inside a half sheet pan.
Slow roast between 140 and 160 degrees for seven to 12 hours, or until meat is
dried. Leave oven door ajar during the drying process.
Jerky will keep for several months in an airtight container.