Tuesday, September 9, 2008

Beef Jerky


I always like to have a beef jerky everytime we travel. It keeps me from getting bored while on the road. Especially if we travel in long distances, I see to it that I have a pack of beef jerky to munch on. My husband also likes this and if I have the time, I would love to try the recipe below. So I don't have to buy anymore expensive ones whenever I need to have one. I got used to it already so every time we are on the road, I have it always.

1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
trimmed completely of fat and cut across grain into
slices 1/4 inch thick


To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.

Pour remaining marinade over top, cover and refrigerate
overnight.

Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.

Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.

No comments: