Recipe: Beef Jerky (7)

Author: Carey Starzinger
Date: 1996/07/12
Forums: rec.food.recipes

"Little Chief" Beef and Game Jerky
Credit: Luhr-Jensen

1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Pepper
1/2 ts Tabasco sauce

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours.

Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

Beef Jerky

1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Beef Jerky #2
Yield: 8 servings

2 lb Round steak, chuck steak or roast
1 ts Onion salt
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Lemon pepper
1/2 ts Sausage seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag.

Beef Jerky #2 (My Favorite)

1/2 ts Pepper (MORE FOR HOT)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness.

If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often.

Beef Jerky #7
From: Steve Herrick

3 lb Flank steak - or London broil

MARINADE:
1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 Large garlic cloves - minced
1 1/2 tb Ginger - fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper - crushed
2 tb Freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).

Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.

Dry Cure Southwest Jerky

1 ts Salt
1 ts Pepper
1/2 ts Cayenne pepper
3 tb Chili powder
2 ts Cumin
2 Cloves garlic minced
2 lb Steak sliced thinly

Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145F. for first 4 hours. then set oven 130F. until dry.(4 to 8 hours.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels.

*For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. That's all! It may take a few tries to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long.

Jerky a la Willie Rev. 4.1

10 oz Bottle of low salt soy sauce
1/3 c Worcestershire sauce
2 tb Liquid mesquite smoke *
1 1/4 ts Onion powder
1 1/4 ts Garlic powder
2 1/2 ts Pepper
2 tb Brown sugar
Up to 3 lb lean meat **

* use in place of smoker.
** beef, deer, elk etc.

Mix all ingredients except meat to make marinade. Cut thinly sliced meat into 1/2 inch strips and marinate for 12 to 24 hours (the longer the better). Smoke using mesquite chips for about three hours and then finish drying in oven. If doing whole operation in oven use liquid smoke and hang strips of meat on highest rack and put shallow pan underneath to catch drippings. Turn oven on and set to lowest possible setting and leave for 6 to 8 hours until thoroughly dried. A couple of hints that I picked up from one of the cooking echoes. Use toothpicks or wooden skewers to hang meat by, and line the pan with aluminum foil to collect the drippings and save cleaning problems later on. If you have access to sweet onions (Vidalias, etc.) they can be sliced and dried and then run through the blender to make an excellent onion powder to be used in this recipe.