Beef Jerky a la Willie
An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
soy sauce, tamari
low salt |
|
| 1 ¼ | teaspoon |
onion powder
|
|
| ⅓ | cup |
worcestershire sauce
|
|
| 1 ¼ | teaspoon |
garlic powder
|
|
| 2 ⅓ | teaspoons |
black pepper
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | pound |
beef
leaned, sliced very thin |
|
| 1 | x |
liquid smoke
* |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
soy sauce, tamari
low salt |
|
| 6.3 | ml |
onion powder
|
|
| 79 | ml |
worcestershire sauce
|
|
| 6.3 | ml |
garlic powder
|
|
| 12 | ml |
black pepper
|
|
| 3E+1 | ml |
brown sugar
|
|
| 453.6 | g |
beef
leaned, sliced very thin |
|
| 1 | x |
liquid smoke
* |
*
|
Directions
- use in place of smoker.
Mix all ingredients except beef to make marinade. Cut thinly sliced beef into ½ inch strips and marinate for 8 to 12 hours.
Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of beef on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried.
A couple of hints that I picked up from one of the cooking echos. Use toothpicks or wooden skewers to hang meat by, and put a couple of layers of paper towels in the pan to collect the drippings and save cleaning problems later on.
