Pete Condon's Beef Jerky Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tsp. salt
1 tsp. ground black pepper (or white pepper, or combination of both)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. cayenne pepper
3 dashes liquid smoke
½ c. water
½ c. Worcestershire sauce
2-3 oz. whiskey
2 lb. steak (round, flank, or other cut with little or no fat marbling)
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Directions: |
Directions:Mix marinade ingredients together in a bowl. Slice excess fat off of meat. Slice meat into thin strips no more than ¼-inch thick. Place meat strips and marinade in a large zip top bag and press out any excess air. Knead the zip top bag to evenly spread the marinade on the meat. Place the meat in the refrigerator overnight (12-24 hours). Once or twice during the marinade time, re-knead the zip top bag to redistribute the marinade evenly. Place steak strips in single layers in a dehydrator until dry, about 3-5 hours (dehydrators vary). If you do not have a dehydrator, place the steak strips on a lined sheet pan in a traditional oven on low heat for about 6-8 hours. While drying, blot excess fat from meat with a paper towel (optional). |
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Personal
Notes: |
Personal
Notes: For the whiskey, Pete has found that bourbon works well. A local butcher can thinly slice the meat.
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