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Pete Condon's Beef Jerky Recipe

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This recipe for Pete Condon's Beef Jerky, by , is from Good Eats From Grizzly Kitchens, 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:  
The Condon Family

Category:
Category:

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
tsp. cayenne pepper
3 dashes liquid smoke
c. water
c. Worcestershire sauce
2-3 oz. whiskey
2 lb. steak (round, flank, or other cut with little or no fat marbling)

Directions:
Directions:
Mix marinade ingredients together in a bowl. Slice excess fat off of meat. Slice meat into thin strips no more than -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).

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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