The preferred 5 beef jerky recipes to make the greatest beef jerky

Beef Jerky #1

2 lbs spherical steak (or flank or brisket)
1/four C. soy sauce
1 Tbsp. Worcestershire
1/four tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt

Trim and do away with unwanted fat from meat. Lower meat in 1/8 to 1/four thick slices. In a bowl mix all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Allow stand just one hour. Shake off excess liquid and place meat slices on oven racks or shallow baking pan. Dry meat at lowest conceivable oven temp (it's possible 180 or 200) until it is brown, really hard, and dry. Can just take as very long as 24 hours.

Beef Jerky #2

1 1/2 lb Flank steak

Find a 1/2 inch believe that flank or best spherical steak. trim absent all unwanted fat then partially freeze until agency. Slice across the grain in a 1/four to 1/2 inch broad strips. Destination meat strips in a shallow dish or major pla stic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce can be extra. Toss to coat every piece. Cover and refrigerate a variety of hours or more than night. Elevate meat from marinade, drain will then air dry for a few of hours. Arrange meat strips in simple layer on fine wire display screen or cake cooling rack. Destination in low temp. oven (175 to 200 degrees) or slowly and gradually smoke-cook in smoker until meat is completely dried. Store in air-restricted container. Serve as a snack or appetizer.

Beef Jerky #three

1/2 ts Pepper (Way more FOR Hot)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 do Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven a hundred and fifty to 170, overnight for ten - twelve hours.
Beef Jerky #four

1 Flank Steak Or London Broil
Coarse Black Pepper
1/2 do Soy Sauce
Garlic Powder

Lower flank steak or london broil into 1/four" strips. Sprinkle with garlic powder and coarse floor black pepper. Marinate in soy sauce for 24 hours. Bake in a hundred and fifty diploma F oven for ten to twelve hours. DO NOT exceed a hundred and fifty degrees F.

Beef Jerky #5

2 lb London Broil
1/2 do Soy sauce
2 tb Worstershire sauce< br />2 ts Garlic powder
2 ts Onion powder
2 ts Fresly floor black pepper
2 ts Red pepper flakes
2 tb Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky, do away with the roast from the freezer and allow partially thaw. When just in a position to slice, for starters cast out all unwanted fat and then slice against the grain in thin (1/four inch or much less) slices. Cover the meat with the marinade, turn from time to time and allow marinate overnight. In the early morning line a shallow cookie sheet with a number of layers of paper towels. Destination on reduced rack. Destination upper rack in oven in best place and reduced rack in reduced place. Hang the beef slices from the upper rack with tooth picks above the paper towels. six hours at 160F normal temp is about appropriate. If your oven is proper restricted, you can crack open the door a bit to enable the h2o vapor to escape.