Tenderized Beef Jerky

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pounds        beef roast
    1      tablespoon    Salt
      1/4  teaspoon      Black pepper
    1      teaspoon      White pepper
      1/2  teaspoon      Red pepper
    1      teaspoon      Meat tenderizer
    2      tablespoons   Seasoned salt
    2      teaspoons     Accent
    1      teaspoon      Garlic powder
    1      tablespoon    Kitchen bouquet
    2      tablespoons   Morton tender quick
      1/3  cup           Worcestershire sauce
      1/3  cup           Soy sauce
      1/3  cup           Barbecue sauce
      1/3  cup           Liquid smoke

 Cut meat in thin slices.  Beef is easier to cut when partially frozen and it
 will cut evenly.  Combine salt, peppers, meat tenderizers, seasoned salt,
 accent, garlic and onion powders, kitchen bouquet, Morton tender quick,
 Worcestershire sauce, soy sauce, barbecue sauce and liquid smoke.  Marinate
 beef in sauce for 24 hours in a zip plastic bag.  Place beef directly on
 oven racks, line bottom of oven with foil, or on rack in shallow pan and dry
 in oven for 6-8 hours on lowest setting.  Continue to dry the beef jerky in 
 warm oven if necessary.  Oven’s with pilot lights work especially well.

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