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
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.