Beef Jerky Recipe

Lee and I have bought Jerky from roadside stands and aquired a taste for freshly made and spicy dried meats.  Since there aren’t many brave people sitting at roadside stands in the middle of winter, I decided to make my own jerky.  I hope you like my favorite recipe:

beef jerky enhanced copy1Purchase 4 to 5 pounds of beef.  Use a lean, good quality meat (sirloin, round steak, etc.).

Ask the butcher to slice it very thin and with the grain.  Trim off any fat and cut into narrow strips.  Don’t overcrowd the meat in the marinade or beef will lose consistency of flavor.

Marinade:
2 ½ Tsp. Liquid Smoke                                      ¾ Cup Soy Sauce
¼ Cup Worchestershire Sauce                        ¼ Cup Brown Sugar (packed)
1 Tbsp. Crushed Garlic                                      1 Tbsp. Pepper
1 Tsp. Onion Powder                                         1 Tsp. each of Emeril Seasoning Salt & Sea Salt
1/3 Cup A-1 Sauce                                             ¼ Cup red cooking wine (marsalla)
½ Tsp. Tabasco or ¼ Tsp. Sudden Death Sauce (I used with ginseng flavor).
Add ¼ Cup of water or more to make sure “all” the meat is covered in marinade.  Adjust the amount of seasonings according to your taste.

Marinate meat overnight in non-metal bowl(s).  Drain & discard the marinade.  Place meat strips on cookie sheets or flat pans lined with tinfoil.  Bake in the oven on the lowest setting with the door ajar until meat is dry, approximately four hours.  Turning the strips over will help dry the meat evenly and quicker.

Note:  the spices can be varied or omitted according to taste.  The end result should have 3 parts soy sauce, 1 part worchestershire sauce, 1 part brown sugar and the rest as desired.  It should be a very strong, salty, spicy and slightly sweet solution.

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