I am trying my hand at making beef jerky. Any T&T recipes? Thanks!
- Thread starter dawn_mo
- Start date
dawn_mo
Well-known member
This is the recipe I am using. Does it look okay? Thanks!
* Exported from MasterCook *
Beef Jerky
Recipe By : adapted from Cindy in PA
Serving Size : 1 Preparation Time :0:00
Categories : Beef Dawn
Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
4 pounds london broil -- sliced 1/4" thick
2 teaspoons garlic powder
2 teaspoons onion powder
4 teaspoons smoked paprika
4 teaspoons black pepper
1/4 cup soy sauce
1/2 cup Worcestershire sauce
1 teaspoon liquid smoke flavoring
Partially freeze london broil, and cut with the grain into 1/4 inch slices. Put all ingredients in zip-loc and mix well. Add the beef slices and mix well. Marinate overnight. Line cookie sheets with foil and place strip on sheets, do not overlap the slices. Set oven on lowest temperature, 150-175, and bake for 6 hours, turning after 3 hours, cook until beef is dried, but still bendable. Or dry in a dehydrator.
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* Exported from MasterCook *
Beef Jerky
Recipe By : adapted from Cindy in PA
Serving Size : 1 Preparation Time :0:00
Categories : Beef Dawn
Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
4 pounds london broil -- sliced 1/4" thick
2 teaspoons garlic powder
2 teaspoons onion powder
4 teaspoons smoked paprika
4 teaspoons black pepper
1/4 cup soy sauce
1/2 cup Worcestershire sauce
1 teaspoon liquid smoke flavoring
Partially freeze london broil, and cut with the grain into 1/4 inch slices. Put all ingredients in zip-loc and mix well. Add the beef slices and mix well. Marinate overnight. Line cookie sheets with foil and place strip on sheets, do not overlap the slices. Set oven on lowest temperature, 150-175, and bake for 6 hours, turning after 3 hours, cook until beef is dried, but still bendable. Or dry in a dehydrator.
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I got this recipe from local paper. Love it.
Beef Jerky
(This looks similar to yours)
2 pounds lean trimmed beef
1/2 tsp. pwd. onion
1/2 tsp. pwd. garlic
1/4 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
1/4 tsp. chili powder
1 tsp. liquid smoke
1/2 cup soy sauce
1/4 cup Worcestershire sauce
Trim any fat from meat. Chill meat in freezer about an hour. Slice across the grain about 1/4 inch thick. Mix marinage ingredients together in large, non-reactive bowl. Add meat and stir to coat. Refrigerate for 12 hours, stirring occasionally.
Set dehydrator at 125 degrees F. Drain beef and place in single layer on dryer trays. Takes from 8 to 10 hours. In some dehydrators, the shelves should be rotated every few hours. If any fat accumulates on surface of meat, wipe off with paper towels. Jerky should be dry but flexible when bent.
Cool thoroughly and store in airtight containers. If not using soon, stor in freezer.
Beef Jerky
(This looks similar to yours)
2 pounds lean trimmed beef
1/2 tsp. pwd. onion
1/2 tsp. pwd. garlic
1/4 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
1/4 tsp. chili powder
1 tsp. liquid smoke
1/2 cup soy sauce
1/4 cup Worcestershire sauce
Trim any fat from meat. Chill meat in freezer about an hour. Slice across the grain about 1/4 inch thick. Mix marinage ingredients together in large, non-reactive bowl. Add meat and stir to coat. Refrigerate for 12 hours, stirring occasionally.
Set dehydrator at 125 degrees F. Drain beef and place in single layer on dryer trays. Takes from 8 to 10 hours. In some dehydrators, the shelves should be rotated every few hours. If any fat accumulates on surface of meat, wipe off with paper towels. Jerky should be dry but flexible when bent.
Cool thoroughly and store in airtight containers. If not using soon, stor in freezer.
cynupstateny
Well-known member
What temp do you use, Gretchen, and for how long, please?