Beef Jerky Anyone? | Food Production and Preservation | Forums

I am pretty sure that most of has had it or made it. Do a search on line and there are literally thousands of recipes for making it. Here is my addition to the art of Beef Jerky.

It is quick and simple.

Recipe:

1/4 cup Soy Sauce

1/4 cup Worcerstershire

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

3 cloves garlic (Crushed)Optional but really adds to the flavor.

Meat:

What ever you want up to 2 pounds. I have used store bought thin cut sirloin and stir fry strips from Wal-Mart. I have even used it on deer meat. If you cut the meat yourself, cut it with the grain instead across it. If it is cut across the grain the jerky could fall apart and not stay together

Prep:

Mix it all in a jar with a lid or Zip Lock bag. Place in fridge for 12-48 hours to marinate.

Place in the dehydrator and dry to your taste, or use an over set to low heat about 145 degrees. I set my dehydrator around 130 degrees because I like mine firm and tough but able to be cut with the teeth when bit into.

Here I use stir fry strips for the jerky. (1.5lbs for $2.28, sure beats the price on store bought)

Tip. Have a sacrificial tray to test the jerky for proper readiness.

When the jerky is done to your satisfaction allow it to cool on the tray for a few hours before you store it. This will keep moisture from building up.