Beef Jerky

Name: Beef Jerky
Ingredients: 3 pounds of lean beef (round steak is good); 1 tsp (5 ml) of salt; 1 tsp (5 ml) of onion salt; 1 tsp (5 ml) of garlic salt; 1/4 tsp (1 ml) of pepper; 1/3 cup (80 ml) of soy sauce; 1/3 cup (80 ml) of worchestershire sauce

7 ingredients

15 steps

Ingredients

3 pounds of lean beef (round steak is good)
1 tsp (5 ml) of salt
1 tsp (5 ml) of onion salt
1 tsp (5 ml) of garlic salt
1/4 tsp (1 ml) of pepper
1/3 cup (80 ml) of soy sauce
1/3 cup (80 ml) of worchestershire sauce

Directions

1

Remove fat.
2

Partially freeze beef: slice very thin.
3

Lay beef slices flat in a heavy duty plastic bag in a shallow container.
4

(You may need more than one.)
5

Combine the rest of the ingredients in a bowl, mixing well.
6

Pour over the beef.
7

Force out as much of the air as you can and seal the bag(s).
8

Marinate 24 hours, turning the bag over several times.
9

Remove beef slices and place onto paper toweling to dry excess marinate.
10

Discard marinate in the bag.
11

Place meat in a shallow pan and bake at 140 degrees (60 C.) for about 4 hours.
12

Check the meat often.
13

It is ready when it is dry and will bend to a 45 degree (7 C.) angle without breaking.
14

If it does break, it is not ruined: drier jerky will keep longer, it is just harder to chew.
15

Store in a tightly closed container.