2 pounds lean beef, boned
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper, coarsely ground
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt
Trim meat & discard all fat. Cut into ¼" to ½" thick slices. If necessary, cut large slices down to about 1½" wide and as long as possible and set meat aside. Mix all other ingredients in large bowl and stir until seasonings are dissolved. Work meat strips into the mixture until all surfaces are well coated. The meat will absorb most, if not all, the liquid. Cover the bowl tightly and refrigerate over-night. Shake off any excess liquid, arrange strips of meat close together, but not overlapping, directly on oven racks (or cake racks set in shallow, rimmed pans.) Dry meat in the oven at the lowest possible setting - 140 to 180 degrees - until it turn brown, feels hard & is dry to the touch. It should not be brittle. It will take 5 hours for poultry & 5-7 hours for other meats. Dry off any beads of oil, cool & store in airtight container. Jerky will keep in refrigerator, or room temperature indefinitely.
Originally posted 1/08/08
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Saturday, January 8, 2011
Oven-dried Beef Jerky
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