Making jerky
- Thread starter Hansa44
- Start date
Best recipe for beef jerky...
(I use rump roast, London Broil is too darn tough)
Slice your meat across the grain. Its tender that way. Cut about 1/8 inch slices.
Marinate for at least 8 hrs in
2/3 C. soy sauce
2/3 C. Worcestershire
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon liquid smoke (I use mesquite flavor if I can find it, or else hickory)
1/4 C. dried onion (you can substitute onion powder)
Experiment with the seasonings. Sometimes I use red pepper flakes for a little afterburner. Some folks like a teriyaki flavor, but I dont.
This is a good basic jerky recipe.
I use a dehydrator, but for an oven, set it at the lowest temperature usually about 140 degrees. "Cook" until the meat is almost black-colored, it will be dry to the touch, and like shoe leather. I've read somewhere that you just remove the meat from the marinade, and drape it over the racks in the oven. You should probably put a tray or something on the bottom of the oven to catch all the drips. You'll end up with folded pieces of jerky (kinda like a crispy corn tortilla).
Hope this helps, and maybe an oven jerky expert will CHIP in (no pun intended)
Jan
(I use rump roast, London Broil is too darn tough)
Slice your meat across the grain. Its tender that way. Cut about 1/8 inch slices.
Marinate for at least 8 hrs in
2/3 C. soy sauce
2/3 C. Worcestershire
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon liquid smoke (I use mesquite flavor if I can find it, or else hickory)
1/4 C. dried onion (you can substitute onion powder)
Experiment with the seasonings. Sometimes I use red pepper flakes for a little afterburner. Some folks like a teriyaki flavor, but I dont.
This is a good basic jerky recipe.
I use a dehydrator, but for an oven, set it at the lowest temperature usually about 140 degrees. "Cook" until the meat is almost black-colored, it will be dry to the touch, and like shoe leather. I've read somewhere that you just remove the meat from the marinade, and drape it over the racks in the oven. You should probably put a tray or something on the bottom of the oven to catch all the drips. You'll end up with folded pieces of jerky (kinda like a crispy corn tortilla).
Hope this helps, and maybe an oven jerky expert will CHIP in (no pun intended)
Jan
