Beef Jerky

  • Tussendoortje
  • 0-10 min.

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3 lbs of thinly sliced beef--best choices are London broil, sirloin tip roast, or sirloin steak cuts. These should be cut in strips about 1" wide and 1/4" thick. To facilitate cutting, put meant in the freezer until it is stiff but not frozen. You will end up with about 20-25 strips.

2/3 cup of Worcestershire sauce

1 tsp. black pepper

2/3 cup Soy sauce

1 tsp. garlic powder (not salt)

1 tsp. onion powder (not salt)

1 tbs. salt


1 tbs. liquid smoke (If you use a smoker instead of drying it in the oven, don't use this--overkill)

2-3 tsp Tabasco sauce or 1-2 tsp crushed red peppers (this is for a spicier version)
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Put all ingredients in a large zip-lock bag and place in a bowl in the refrigerator overnight (bowl is in case the zip-lock leaks). You can also put all ingredients in a large, covered glass bowl and marinate over night. Next day, clean the top oven rack and take out only as much meat as the rack will accommodate (for most ovens, this is about 10 pieces). Put a cookie sheet or foil on the bottom rack to keep your oven from getting too messy. Set your oven on its lowest setting and crack the door so the moisture will escape and leave on until the pieces are dried. Smaller pieces will take about 2-1/3 to 3 hours, while larger ones may take 4 or 5.

If you use a smoker, mesquite, pecan, or hickory wood work very well but don't use water. While you want to smoke them, you also want the beef to dry. Or you can drag out that food dehydrator you got for Christmas two years ago that's been sitting in a back closet.

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