Recipe: Oven-Dried Beef Jerky

Hello dear Linda: I hope everything is well with you & your husband & family. My grandnephew is beautiful. I hope to see you soon because PR is so beautiful in Christmas. I wish I would have had a tried & true recipe for beef jerky. The reality is that in PR it was done on top of the fogones (Coal stoves) in the country. We used Paprika for color & some spices similar to the Adobo, that you can check in your Puerto Rican cookbooks. Nevertheless, I found this recipe & I copied it because it makes a good use of our modern resources.

Next time that you come I will take you both to Barranquitas, to a place where they serve the best dried beef in this island.

A big hug from your friend, Gladys/PR

Here is the recipe:

Oven-Dried Beef Jerky
Yield: 8 To 10 Dozen

1 1/2 to 2 lb. lean flank steak
1/4 c soy sauce
1 tbsp. worcestershire sauce
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion salt

Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients. Add meat strips, coating all surfaces. The meat will absorb most of the liquid. Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator. Drain off any liquid. Arrange meat strips together but not overlapping, directly on oven racks. Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors. Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool
room temperature or in refrigerator.