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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Jerkey Recipe

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This recipe for Beef Jerkey is from The Dyer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 lbs of meat (Eye of round roast London broil or top round roast)

Teriyaki sauce or low sodium soy sauce

Freshly grated garlic

Freshly grated ginger root

Small amount of liquid smoke

1/4 cup brown sugar

Worchestershire sauce

Crushed red pepper
Directions:
Directions:
Use sheet pans with racks.

Line the pans with foil for easy cleanup.

Ask the butcher to slice the meat for you.

Be sure and tell him you are making jerkey, so he'll slice it thin enough.

When you get the meat home, be sure and cut off any fat if you can. The meat needs to be really lean.

Marinate it for 24-36 hours.

Put it in a large plastic bag.

Be sure and place in a bowl in case it leaks.

Turn occasionally so all meat will be marinated evenly.

When layering the meat on the racks, you can sprinkle with more crushed red pepper or coarsely cracked black pepper.

Place on racks without over lapping.

Place in over at the very lowest setting that it has.

Check periodically as to the texture.

8 -14 hours approximately

 

 

 

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