Beef Jerky Basic Recipe

Directions

1. 1
   Freeze meat till hard but not hard; then cut into 1/8 to 1/4-inch-thick slices.
2. 2
   In a medium-size glass, stoneware, plastic or possibly stainless steel bowl, combine soy sauce, Worcestershire, onion pwdr, pepper, garlic pwdr, and liquid smoke.
3. 3
   Stir to dissolve seasonings.
4. 4
   Add in meat and mix till all surfaces are thoroughly coated.
5. 5
   Cover tightly and chill for at least 6 hrs or possibly till next day, stirring occasionally; recover tightly after stirring.
6. 6
   Drying the jerky: Depending upon the drying method you're using, proportionately coat dehydrator racks or possibly metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.
7. 7
   Lift meat form bowl, shaking off any excess liquid.
8. 8
   Arrange meat strips close together, but not overlapping, on racks.
9. 9
   Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140-degrees till a piece of jerky cracks, but does not break, when bent (8 to 10 hrs; let jerky cold for 5 min before testing).
10. 10
    Pat off any beads of oil from jerky.
11. 11
    Let jerky cold completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour.
12. 12
    Then store in airtight, insect proof containers in a cold, dry place; or possibly freeze or possibly chill.
13. 13
    Makes about 3/4pound.
14. 14
    Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.