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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 30 |
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Great for camping or just for snacking. Ingredients:
4 lbs beef flank steak (1 to 1-1/2 inches thick) or 4 lbs round steaks (1 to 1-1/2 inches thick) |
1 teaspoon salt |
1 teaspoon liquid smoke (optional) |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon chili powder |
1/4 teaspoon worcestershire sauce |
1/4 cup soy sauce |
Directions:
1. Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
2. Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
3. Lay beef strips in single layers on oven racks with cookie sheets below.
4. Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
5. commercial dehydrator, following manufacturer's directions.
6. With a paper towel, blot any drops of oil from the jerky.
7. Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.
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