Beef Jerky

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Pounds        flank steak
    1      Teaspoon      liquid smoke
      1/3  Teaspoon      garlic powder
      1/4  Cup           soy sauce
      1/2  Teaspoon      pepper
    1      Teaspoon      onion powder
    1      Teaspoon      mono sodium glutamate (optional)
      1/4  Cup           Worcestershire sauce

 Trim all fat from flank steak.  Semi-freeze meat, slice 1/8 inch thick.
 Marinate overnight in refrigerator.  Turn occasionally.  Drain well on 
 paper towels, pat dry.  Lay on an oven rack.  Do NOT overlap.  Place a 
 cookie sheet on lower oven rack to catch drips.  Dry at 125 to 140 
 degrees for 8 to 10 hours.  Leave oven door slightly ajar , test for 
 chewiness.  Store beef jerky in a brown paper bag.
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