Jerky
Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
meat
beef, deer, etc. |
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
brown sugar
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | tablespoons |
black pepper
coarsely ground |
|
| 2 | tablespoons |
garlic powder
|
|
| 2 | tablespoons |
seasoned salt
|
|
| 2 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
meat
beef, deer, etc. |
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
brown sugar
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 3E+1 | ml |
black pepper
coarsely ground |
|
| 3E+1 | ml |
garlic powder
|
|
| 3E+1 | ml |
seasoned salt
|
|
| 3E+1 | ml |
chili powder
|
|
Directions
Cut meat into 1½ by ¼ by 5 inch strips.
Soak meat in a mixture of Soy sauce, 1 tablespoon brown sugar and 1 tablespoon oil for 2 to 4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why not specify a dirty shaker? Might make it more authentic!)
Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 180 degrees for 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate.
