Recipe Talk

Does anyone have your basic beef jerky recipe, and more importantly, an easy way to actually make it? I've bought a couple of dehydrators over the years, and seems like I wasted my money. I need help! Thanks!

Sheila ;)

try this

Beef Jerky Ingredients
a large lean London Broil
2/3 cup of Worcestershire sauce
2/3 cup of Soy sauce
2/3 cup of Teriyaki sauce
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
Trim as much fat off your London Broil as you can, then cut it into thin strips. The thicker the strips the chewier the jerky. I recommend 1" wide by no more than 1/4" thick. You can have the butcher cut it for you at no extra charge, but sometimes they don't trim the fat. I personally like to cut it myself because my kids like chewy and my wife likes the thin pieces.

Mix all the ingredients (except the meat) into a gallon size zip-lock bag. The onion and garlic powders will be the hardest to dissolve. If you don't like Teriyaki sauce, replace with 1/3 cup more of both Worcestershire and Soy sauce.

Now place all of your strips of meat into the marinade push all of the air out of the zip-lock (this will help submerge all of the meat into the mix) and seal the bag. Place it in the fridge to marinate overnight. If you are fortunate to have a double oven I strongly suggest you make two batches. Why? Because it will all be gone in a couple of hours if you don't.

After you have marinated the mix for at least 8 hours place 3 or 4 paper towels on a plate and place the meat on it. Let the meat drain while you prepare the oven. Place foil on the lower rack to catch the drips and clean the top rack because it is your cooking surface.

Stretch the meat strips out across the top rack, it is alright if they touch each other as long as they're not on top of one another. Put as many on the rack as possible. Crack the oven door open to allow drying process. Set oven to its lowest heat setting an allow meat to dry from 2-1/2 to 5 hours depending on the thickness of the slices. After drying for the first 2-1/2 hours remove the thin pieces and rotate the entire rack front to back. Be careful not to over dry the rest of the meat by checking and removing pieces as they get done.

let me know if it works out........