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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Beef Jerky Recipe

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This recipe for Homemade Beef Jerky is from Dawghouse 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:  
Flank Steak
Salt
Pepper
Smoke Seasoning
Round toothpicks
Aluminum Foil
Directions:
Directions:
Step 1
Cut the meat into six-inch strips about 1/2 inch wide, and 1/4 inch thick, the thinner the better. Cut it the grain running lengthwise to keep the jerky from breaking easily.Trim off all of the fat or it will turn rancid. Season the strips lightly with salt and pepper. Brush on liquid smoke or similar preparation.
Step 2.
Stick a round toothpick through one end of each strip.
Step 3
Place a layer of aluminum foil in the oven to catch the drippings. Suspend the strips from the top of the oven rack. Heat the oven to 120ºwith the oven slightly opened so moisture can escape. Heat for approximately 8 hours or until the meat has turned dark and their is no moisture in the center of each strip. Strips should bend without breaking.
Step 4
The strips are ready when they are completely dry, yet flexible. Store jerky in sealable plastic bags.

 

 

 

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