COPYCAT BEEF JERKY

Copycat Beef Jerky image

Provided by PugMomma Brenda

Time 10h20m

Yield 30 serving(s)

Number Of Ingredients 8

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

Steps:

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.
Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
Lay beef strips in single layers on oven racks with cookie sheets below.
Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
commercial dehydrator, following manufacturer's directions.
With a paper towel, blot any drops of oil from the jerky.
Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.

Nutrition Facts : Calories 124, Fat 5.6, SaturatedFat 2.3, Cholesterol 49, Sodium 244.5, Carbohydrate 0.2, Sugar 0.1, Protein 16.9