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Beef Jerky Recipe

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This recipe for Beef Jerky, by , is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
At the Mexican Meat Market, purchase $20 - $25 worth of sliced carne asada meat

2 cups soy sauce (can use low sodium if desired)
1 cup terabyte sauce
1 tablespoon granulated garlic
1 tablespoon Worchestshire sauce
1 cup liquid smoke

Directions:
Directions:
Mix ingredients together and add meat. I use a tupperware marinator container that can be turned over. Marinate a minimum of 4 hours. I usually leave it marinating 2 - 3 days in the refrigerator.

Open container and discard marinade. Pat meat dry and place on dehydrator pans. Dehydrate meat on medium heat until jerky consistency. Store in cool, dry place or freeze it if you want it to keep for a long time.

Personal Notes:
Personal Notes:
This recipe came from Greg Liebig's mom. I used to make this every summer when Kelly went camping.

 

 

 

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