Beef Jerky #8 Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Flank steak,
Directions:
Select a 1/2 inch think flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired
onion or garlic powder or Worcestershire sauce may be added. Toss to
coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of
hours. Arrange meat strips in single layer on fine wire screen or
cake cooling rack. Place in low temp. oven (175 to 200 degrees) or
slowly smoke-cook in smoker until meat is completely dried. Store in
air-tight container. Serve as a snack or appetizer.
Source from luhu.jp
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired
onion or garlic powder or Worcestershire sauce may be added. Toss to
coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of
hours. Arrange meat strips in single layer on fine wire screen or
cake cooling rack. Place in low temp. oven (175 to 200 degrees) or
slowly smoke-cook in smoker until meat is completely dried. Store in
air-tight container. Serve as a snack or appetizer.
Source from luhu.jp