Soy Sauce Beef Jerky

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           lean beef -- chuck or round.
      1/4   c            Worcestershire sauce
      1/4   c            Soy sauce
    1       tb           Tomato paste
    1       tb           Vinegar
    1       t            Sugar
      1/4   ts           onion flakes
    1       t            Salt
      1/4   ts           Garlic powder

    Servings:  12

 Trim all visible fat from the beef and freeze until firm and solid
 enough to slice into thin strips. Cut across the grain and make 
 sure that the slices are as thin as you can make them, about 1/8 inch
 thick. Cut slices into 1-inch- wide strips. Arrange strips in a 
 shallow baking pan.

 Combine remaining ingredients and pour liquid over strips.
 Refrigerate overnight or for at least 8 hours.

 Preheat oven to 140 degrees. Remove beef from the marinade and place
 the strips on a cake rack over a cookie sheet in the oven. Dry until
 strips will splinter on the edges--from 18-24 hours. Cool completely before
 wrapping lightly with plastic wrap.

 Beef jerky will keep in a closely covered container for 2 4 weeks.
 OR...use your dehydrator according to manufacturer’s recommendations.
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