Texas-style Jerky Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
NORMA WRENN - MAKES 1/2 LB
1 lbs: Lean top round steak trimmed of all fat and connective tissue,
1 tbsp: Salt,
1 tsp: Black pepper,
1 tsp: Chili powder,
1 tsp: Garlic powder,
1 tsp: Onion powder,
1/4 tsp: Ground red pepper, cayenne
1/4 tsp: Liquid smoke,
1/2 cup: -water,
Vegetable cooking spray,
Directions:
Freeze meat until firm but not hard; then cut into 1/8- to
1/4-inch-thick slices.
In a medium-size glass stoneware, plastic or stainless steel bowl,
combine salt, black pepper, chili powder, garlic powder, onion
powder, red pepper, liquid smoke, and water. Stir to dissolve
seasonings. Add meat and mix until all surfaces are thoroughly
coated. Cover tightly and refriggerate for at least 6 hours or until
next day, stirring occasionally; recover tightly after stirring. Then
proceed as directed in "Drying the jerky" for Basic Jerky.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Per ounce: 78 calories, 13 g protein, 1 g carbohydrates; 2 g total
fat, 32 mg cholesterol; 857 mg sodium
Source: Sunset Home Canning
Source from luhu.jp
1/4-inch-thick slices.
In a medium-size glass stoneware, plastic or stainless steel bowl,
combine salt, black pepper, chili powder, garlic powder, onion
powder, red pepper, liquid smoke, and water. Stir to dissolve
seasonings. Add meat and mix until all surfaces are thoroughly
coated. Cover tightly and refriggerate for at least 6 hours or until
next day, stirring occasionally; recover tightly after stirring. Then
proceed as directed in "Drying the jerky" for Basic Jerky.
Storage time: Up to 3 weeks at room temperature; up to 4 months in
refrigerator; up to 8 months in freezer.
Per ounce: 78 calories, 13 g protein, 1 g carbohydrates; 2 g total
fat, 32 mg cholesterol; 857 mg sodium
Source: Sunset Home Canning
Source from luhu.jp