|
| Beef Jerky 1 1 1/2 pound of flank steak
1 teaspoon of liquid smoke
1/3 teaspoon of garlic powder
1/4 cup of soy sauce
1/2 teaspoon of pepper
1 teaspoon of onion powder
1 teaspoon of monosodium glutamate (optional)
1/4 cup of 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. Roast at 125 to 140 degrees for 8 to 10 hours. Leave oven door slightly ajar, taste for chewiness. Store in a brown paper bag. Or use a Dehydrator & follow manufactures instructions.
|
| |
|
