The right five beef jerky recipes to make the top beef jerky

Beef Jerky #1

2 lbs round steak (or flank or brisket)
1/four C. soy sauce
1 Tbsp. Worcestershire
1/four tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt

Trim and clear away excess fat from meat. Slice meat in 1/eight to 1/four thick slices. In a bowl moyen all but meat. Stir right until seasonings dissolve. Add meat and mix thoroughly. Permit stand 1 hour. Shake off excess liquid and set meat slices on oven racks or shallow baking pan. Dry meat at lowest available oven temp (probably 180 or 200) right until it is brown, laborious, and dry. Can consider as extended as 24 hrs.

Beef Jerky #2

1 1/2 lb Flank steak

Find a 1/2 inch think flank or prime round steak. trim away all excess fat then partially freeze right until firm. Slice across the grain in a 1/four to 1/2 inch vast strips. Location meat strips in a shallow dish or major plastic bag. Add soy or terriyaki sauce to cover meat. If sought after onion or garlic powder or Worcestershire sauce can be added. Toss to coat every piece. Cover and refrigerate plenty of hrs or over night. Lift meat from marinade, drain will then air dry for a couple of hrs. Organize meat strips in single layer on high-quality wire screen or cake cooling rack. Location in affordable temp. oven (175 to 200 degrees) or slowly and gradually smoke-cook in smoker right until meat is entirely dried. Save in air-tight container. Serve as a snack or appetizer.

Beef Jerky #three

1/2 ts Pepper (A lot more FOR Hot)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven a hundred and fifty to 170, overnight for ten - twelve hrs.
Beef Jerky #four

1 Flank Steak Or London Broil
Coarse Black Pepper
1/2 c Soy Sauce
Garlic Powder

Slice flank steak or london broil into 1/four" strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hrs. Bake in a hundred and fifty degree F oven for ten to twelve hrs. DO NOT exceed a hundred and fifty degrees F.

Beef Jerky #five

2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes
2 tb Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky, clear away the roast from the freezer and let partially thaw. When just able to slice, number one cast out all excess fat and then slice from the grain in skinny (1/four inch or a lot less) slices. Cover the meat with the marinade, turn from time to time and let marinate overnight. In the early morning line a shallow cookie sheet with a several layers of paper towels. Location on reduced rack. Location upper rack in oven in prime situation and reduced rack in reduced situation. Hang the beef slices from the upper rack with tooth picks previously mentioned the paper towels. 6 hrs at 160F typical temp is about best. If your oven is proper tight, you would possibly crack open the door a bit to permit the water vapor to escape.

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