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Beef Jerky Recipe

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This recipe for Beef Jerky, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Freda Humble
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 Lbs. Lean Meat (Flank, London Broil, etc.)
1 Tsp. Hickory Smoke Salt*
1/3 Tsp. Garlic Powder
1/3 Tsp. Black Pepper
1 Tsp. MSG, optional
1 Tsp. Onion Powder
1/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce

Directions:
Directions:
Trim off all the fat possible from the meat. Slice with the grain into 1/8 inch slices. Tip: Semi freezing the meat makes it easier to slice. Mix remaining ingredients and pour over meat. Put in glass or plastic bowl. Cover and refrigerate overnight, stirring a couple of times. Arrange in a single layer on the racks in the oven. The sides can touch, but not overlap. Put foil or a cookie sheet under the racks to catch drippings. Roast on lowest possible setting 125 to 140 for 8 to 14 hours. Leave oven door open a crack to let moisture escape. Test jerky occasionally to check chewiness. When it's chewy as desired, it's done. Note: 1-1/2 lbs. of meat makes 1/2 lb. of jerky. Recipe may be doubled or tripled.
*Spice Island makes Old Hickory Smoked Salt. You can use liquid smoke, but I like the flavor of the salt better.

Personal Notes:
Personal Notes:
I've had this recipe for years. It's the best I've found. You can play with it some for different flavors.

 

 

 

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