Homemade Beef Jerky Recipe

Even though our forefathers didn't know it, lean fresha colander and pat dry with a paper towel (the drier
meat jerky is low in cholesterol and fat and very highthe meat now, the better). Set oven at about 150
in protein, making jerky a nutritious and wholesomedegrees and place the meat strips on the oven racks.
snack. Jerky is an excellent energy food whenLeave the oven door open to allow the moisture to
camping, biking, skiing, or anytime you want a lightescape.
snack. Today, I am sharing two great beef jerkyThe drying time may vary due to ovens and the size
recipes for your enjoymentof the meat. The meat should be firm and dry, and not
3 lbs. meat (not ground meat)spongy at all. But if the jerky is so dry that it snaps in
2/3 cups Worcestershire Saucetwo easily, than it's over dried.
2/3 cups Soy SauceEasy Flank Steak Beef Jerky Recipe
1 tsp. Black Pepper1 Flank steak
1 tsp. Garlic Powder1 Clove garlic, minced
1 tsp. Onion Powder1/2 c Honey
1 tsp. Salt1 Pinch pepper
2 tsp. smoke flavoring4 tb Lemon juice
2 tsp. Tabasco Sauce1/2 c Soy sauce
Mix all marinade ingredients together in a large (gallon1 Pinch salt
size) plastic zipper bag. Add sliced meat (cut aboutPut steak in freezer for about half an hour, just until
¼ inch) and refrigerate, mixing and turning aboutfirm. Slice steak across grain, about 1/4-inch thick.
every hour. You should marinade it over night.Combine remaining ingredients and marinate steak
When you're ready to begin drying, place a sheet ofstrips in this for at least 2 hours. Place slices on rack in
aluminum foil on the bottom of the oven. Drain meat inpan and dry in oven at 150 degrees, 12 hours.