Food recipes
Beef Jerky II
Beef Jerky II Ingredients: beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled soy sauce made from soy (tamari) sauce, worcestershire catsup spices, pepper, black spices, garlic...
Beef Jerky II
Ingredients:
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
soy sauce made from soy (tamari)
sauce, worcestershire
catsup
spices, pepper, black
spices, garlic powder
salt, table
salt, table
Directions:
Remove fat from meat and place [meat] in freezer.
When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying).
Note: meat cut with grain will be chewy, against grain, tender.
Combine everything in large bowl.
Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
Place meat on cookie sheets to dry.
For fastest drying do not overlap meat and turn at least once during drying.
Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
It is ready when it bends like a green willow without breaking.
Refrigerate for long-term storage.
Ingredients:
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
soy sauce made from soy (tamari)
sauce, worcestershire
catsup
spices, pepper, black
spices, garlic powder
salt, table
salt, table
Directions:
Remove fat from meat and place [meat] in freezer.
When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying).
Note: meat cut with grain will be chewy, against grain, tender.
Combine everything in large bowl.
Marinate meat 1 hour with sauce in refrigerator, then drain in colander.
Place meat on cookie sheets to dry.
For fastest drying do not overlap meat and turn at least once during drying.
Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.
It is ready when it bends like a green willow without breaking.
Refrigerate for long-term storage.