BEEF JERKY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Jerky Marinade No.1 1/4 cup Soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. pepper 1/2 tsp. garlic powder 1 tsp. liquid smoke 1 tsp. salt
Jerky Marinade No.2 4 tsp. salt 1 tsp. pepper 1 tsp. chili powder 1 tsp. garlic powder 1 tsp. liquid smoke 1/2 cup water
Jerky Marinade No.3 1 cup ketchup 1/2 cup vinegar 1/4 cup brown sugar 3 tbsp. Worcestershire Sauce 2 tsp. dry mustard 1 tsp. salt 1/2 tsp. pepper
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Directions: |
Directions:1. Marinade the meat strips overnight.
2. To aid in the curing of jerky, meat must be marinated in salt and spices. The pioneers used 1 1/2 cups pickling salt to 1 gallon of water and soaked the meat strips in this for a couple of days. As an alternative to soaking, they also rubbed the meat with salt and spices (like garlic and pepper) before drying. You may want to use one of the marinade recipes instead.
3. Meats should be dried at 145-150 degrees Fahrenheit. Jerky should dry between 6-20 hours until pliable. It should not be brittle. Wipe fat off of the jerky while it is drying. Jerky does not store as long as fruits and vegetables. For long-term storage longer than a month, store in the freezer or refrigerator. |
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Personal
Notes: |
Personal
Notes: Mom made the most wonderful Beef Jerky. Mom would always have a butcher slice thinly her cuts of meat, making it easier to marinade and dry. Lots of times she would just use Teriyaki Sauce for her marinade.
I submit this recipe in her honor.
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