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Beef Jerky Recipe

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This recipe for Beef Jerky, by , is from The Not So Little 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!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
Top Round beef steaks.
Flavored salt such as apple wood smoked sea salt
soy sauce
Worcestershire sauce
garlic powder
onion powder
maple syrup

Directions:
Directions:
Slice each steak in half if it is about 1/2 inch thick or thirds if it is thicker so that each piece of meat is about 1/4 inch thick. Cut these pieces into strips the size your would like for beef jerky. Use 1 teaspoon of salt for each pound of beef and toss lightly in a large bowl. Add enough soy sauce to moisten and about a tsp of Worcestershire sauce to mix. Sprinkle 1 tsp of garlic powder and onion powder for each pound of meat or any other seasoning you like. Add 1/2 cup maple syrup for each 3 pounds of meat. Mix this all together and place the bowl covered in the refrigerator for at least over night up to 2 days. Stir twice a day to mix. Take the cover off several hours prior to when you want to place the meat in the oven to start the drying process in the refrigerator. This will make it so it takes less time in the oven. Preheat oven to the lowest setting your oven has. 170 for mine. Place the meat on cookie sheet racks over a tray. The meat can be touching but not overlapping. place in the oven for at least 4 hours before checking. You can turn the meat over on the racks if you wish to get them more evenly browned. Allow to stay in the oven until they are almost dry but still bend slightly when manipulated.( unless you like it hard as a rock) Take the meat out and allow to cool before placing in a bag. I keep a small bag in refrigerator and the rest in the freezer for future dining pleasure.

 

 

 

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