BEEF JERKY II

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Make and share this Beef Jerky II recipe from Food.com.

Provided by tcantwell

Categories     Lunch/Snacks

Yield 1 batch

Number Of Ingredients 8

1 lb boneless round steak or 1 lb flank steak
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon pepper (more pepper for hotter jerky)
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt

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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