Monday, September 8, 2014

BEEF JERKY (oven dried)


2 to 3 lbs top round steak (or flank, brisket)
1 1/2 teaspoons seasoned salt
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/2 cup worcestershire sauce
sprinkle of red pepper flake
2 tablespoons brown sugar
1 tablespoon hickory liquid smoke
Wooden skewers

Combine all ingredients except meat and red pepper flakes in a bowl and whisk to combine.

Remove all fat from meat.  Place meat in freezer for 45 minutes.  Slice meat 1/8" to 1/4" thick.  Marinade meat in mixture in a ziplock bag and refrigerate for 24 hours.

Line oven bottom with foil and preheat to 170*.  Pierce one end of each piece of meat with a wooden skewer.  Hang skewers from top rack of oven.  Leave oven door ajar (propped open slightly with a wooden spoon) and bake for 4 hours.

Jerky should bend but not break when done.  Store in airtight container in fridge or freezer.


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