Make and share this Beef Jerky II recipe from Food.com.
Provided by tcantwell
Categories Lunch/Snacks
Yield 1 batch
Number Of Ingredients 8
Steps:
- Remove fat from meat and place [meat] in freezer.
- When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.
- Combine everything in large bowl.
- Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
- Place meat on cookie sheets to dry.
- For fastest drying do not overlap meat and turn at least once during drying.
- Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
- It is ready when it bends like a green willow without breaking.
- Refrigerate for long-term storage.
Nutrition Facts : Calories 116.8, Fat 0.1, Sodium 6019.2, Carbohydrate 22.4, Fiber 0.9, Sugar 11.5, Protein 8.1
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