Beef Jerky

Serves/Makes: 2 lbs

Related Categories:
–Beef Jerky Recipes

Ingredients:
2 pounds flank steak sliced thin
1/2 cup soy sauce
1/4 cup honey
6 Cloves garlic minced
1 tablespoon ginger grated — heaping
1 1/2 tablespoon red pepper flakes
OR
30 grinds black pepper freshly ground
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke flavoring

Directions:

Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4 inch). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator or in oven on lowest temp.

get a dehydrator (around $35 at walmart) and it’ll come with recipes and instructions.

here it is..

Beef Jerky

This is an adapted beef jerky recipe - using fish sauce instead of soy sauce (for gluten- or soy-free jerky lovers)
by Tony Bozzi

1/2 cup fish sauce
1/4 cup honey
6 garlic cloves, minced
1 1/2 teaspoons chili pepper flakes
1 teaspoon sesame oil
1 teaspoon worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon liquid smoke
2 lbs lean beef, sliced thinly

Combine all ingredients in a marinating container.
Add sliced beef.
Dehydrate in dehydrator following manufacturers’ specifications for jerky.

Sure, first you need a dehydrator. (You can make it without a dehydrator but, trust me, it’s faster with one.)

We buy a big lean roast then put it in the freezer so it hardens up a little but doesn’t actually freeze. Then, with a really, really sharp knife, we cut it into thin slices. Then we marinate the meat about 4 hours in a mixture of lime juice and salt. Lots of lime juice from fresh limes!

Then we put the strips into the dehydrator to dry out. You’ll see. The thinner you slice the meat, the sooner it dries out.

Then store in a paper bag. Do not put in plastic bags since they can make the jerky soggy. I know other people marinade it in different things but, trust me, lime juice and sea salt is just dandy! You may have to expirement a little until you figure out how much salt you like on them but it’s the way my grandmother made it (minus the dehydrator, she’d actually put the meat in the sun to dry and would use a mallet to hammer it into the proper thinness).

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Beef Jerky
about 3 lbs. of meat (see instructions below)

2/3 C Worcestershire sauce
2/3 C of soy sauce
1 tsp. of black pepper
1 tsp. garlic powder
1 tsp. onion powder

Options
1 tsp. liquid smoke
2-3 tsp. Tabasco Sauce
2-3 tsp. crushed red peppers
2-3 tsp. sesame seeds

The recipe above is enough for about 3 pounds of meat, which will dehydrate down to about 16-18 ounces (Yow! Now you know why it’s so expensive to buy Beef Jerky.)

While beef is what most people are familiar with, just about any firm meat can be made into jerky. If there are any hunters in your family, try venison. Turkey ****** or firm fish such as salmon or ahi tuna also make excellent snacks. Simply slice your choice of meat thin (usually 1/8″) with the grain (see photos). This is a bit more tricky with fish, so I highly recommend freezing it halfway first. Freezing will make slicing all meats easier.

As for beef, my personal cut of choice is London Broil, although many people like to use brisket or flank steak as well.

Do the math . . Wal-Mart sells an over a year shelf life 16-ounce bag of World Kitchens brand beef jerky for around $8.50, which may be cheaper than you can make it yourself.