Beef Jerky
(from kintyre’s recipe box)
Ready in: > 5 hrs
Source: The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/ (from RecipeThing user tnhoneypot21) (from RecipeThing user kitchenmojo)
Categories: appetizer, nondairy, not tried
Ingredients
- 1 pound very lean round or flank steak
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 1 tablespoon sugar free ketchup
- 1/4 teaspoon pepper (more pepper for hotter jerky)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon salt
Directions
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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.
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Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry.
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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.
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This recipe for Beef Jerky serves/makes 1 lb.