| Even though our forefathers didn't know
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| | the oven. Drain meat in a colander and
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| it, lean fresh meat jerky is low in
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| | pat dry with a paper towel (the drier the
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| cholesterol and fat and very high in
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| | meat now, the better). Set oven at about
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| protein, making jerky a nutritious and
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| | 150 degrees and place the meat strips on
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| wholesome snack. Jerky is an excellent
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| | the oven racks. Leave the oven door open
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| energy food when camping, biking, skiing,
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| | to allow the moisture to escape.
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| or anytime you want a light snack.
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| | The drying time may vary due to ovens and
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| Today, I am sharing two great beef jerky
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| | the size of the meat. The meat should be
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| recipes for your enjoyment
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| | firm and dry, and not spongy at all. But
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| 3 lbs. meat (not ground meat)
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| | if the jerky is so dry that it snaps in
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| 2/3 cups Worcestershire Sauce
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| | two easily, than it's over dried.
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| 2/3 cups Soy Sauce
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| | Easy Flank Steak Beef Jerky Recipe
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| 1 tsp. Black Pepper
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| | 1 Flank steak
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| 1 tsp. Garlic Powder
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| | 1 Clove garlic, minced
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| 1 tsp. Onion Powder
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| | 1/2 c Honey
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| 1 tsp. Salt
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| | 1 Pinch pepper
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| 2 tsp. smoke flavoring
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| | 4 tb Lemon juice
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| 2 tsp. Tabasco Sauce
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| | 1/2 c Soy sauce
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| Mix all marinade ingredients together in
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| | 1 Pinch salt
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| a large (gallon size) plastic zipper bag.
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| | Put steak in freezer for about half an
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| Add sliced meat (cut about ΒΌ inch) and
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| | hour, just until firm. Slice steak across
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| refrigerate, mixing and turning about
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| | grain, about 1/4-inch thick. Combine
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| every hour. You should marinade it over
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| | remaining ingredients and marinate steak
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| night.
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| | strips in this for at least 2 hours.
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| When you're ready to begin drying, place
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| | Place slices on rack in pan and dry in
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| a sheet of aluminum foil on the bottom of
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| | oven at 150 degrees, 12 hours.
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