Beef Jerky Recipe
Recipe Ingredients
1 lb. beef flank steak, chuck fillet or brisket1/4 tsp. garlic salt or (1/4 tsp. salt & 1/4-1/2 tsp. garlic powder)
1/4 tsp. pepper
1 tsp. lemon juice
1 c. soy sauce
1 tsp. Worcestershire sauce
Cooking Directions
Trim all the fat from the beef and cut lengthwise into long thin strips, 1/4 of an inch. (If the meat can be slightly frozen, it can be cut easier and cut even thinner. The thinner, the better.) Combine the seasonings and marinate the meat for 1 hour or longer, turning occasionally (overnight provides a better saturation of the marinate throughout the meat).Place the strips of meat on a wire rack in the oven so that the meat does not overlap and bake at 150-175 degrees for 10-12 hours, or overnight. (Less time if you can cut the meat really thin. Try a piece and see if its to your beef jerky fancy.) You shouldn't let the jerky get too crisp. It should be leathery and tough but not break when bend. Store the jerky at room temperature in an airtight container.