Recipe: Beef Jerky Recipes for Barb/Ontario (3)

Beef Jerky
By Valerie L Whitmore on May 12, 1997

2 Pounds flank steak sliced thin
1/2 Cup soy sauce
1/4 Cup honey
6 Cloves garlic minced
1 Tablespoon ginger grated; heaping
1 1/2 Tablespoons red pepper flakes or
30 grinds black pepper freshly ground
1 Teaspoon sesame oil
1 Teaspoon Worcestershire sauce
1 Teaspoon onion powder
1/2 Teaspoon liquid smoke flavoring

Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4 inch). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator.

Beef Jerky #1

1/2 c soy sauce
1/2 c Worcestershire sauce
2 tb Ketchup
1/2 tsp pepper (more for hot)
1/2 tsp garlic powder
1/2 tsp onion salt
1 lb beef roast

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.

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.