Beef Jerky #11
1 kg Round steak ( semi-frozen)
40 ml Soy sauce
25 ml Liquid smoke
2 ml Garlic powder
2 ml Onion powder
1 ml Black pepper
Have about 1 kg. round steak in a semi-frozen state, then slice in 1 cm. strips across grain. marinate meat in covered container for 4 hrs ( or over night ) in fridge. Remove meat from marinade . spread strips on racks placed on cookie sheets. bake at 100 degrees C. ( 200 degrees F. ) for 6 to 7 hrs turn off heat and let sit in oven over night.
Beef Jerky #12
Lean beef
Soy sauce
Lemon Pepper
Garlic Salt
Freeze lean beef for 30 minutes. Slice 1/4 inch thick. Remove all fat. Dip into soy sauce to which you have sprinkled lemon pepper and garlic salt. Spread slices on cake racks placed on cookie sheets. Place cookie sheets in 150 degree oven for 10-12 hours. Store in air tight container.
Beef Jerky #13
1 lb Lean beef
1/4 c Soy sauce
1 ts Garlic powder
Slice the lean beef (should cuts, flank or round steak) with the grain 1/4 to 1/2 inch wide and 2-6 inches long. Pain on or dip the strips into a mixture of soy sauce and garlic powder. Place on wire rack in a deep oven pan; dry completely in 150F for 8-12 hours.
Beef Jerky #14
1 lb Beef loin tip << >> 1 lb Beef brisket
Jetton’s Barbecue Sauce << >> Another with no sugar
Onion salt
Garlic salt
If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200 degrees and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.
Beef Jerky #15
1/2 lb Flank steak
1 ts Salt
2 ts Sherry
4 ts Honey
3 tb Sugar
1 tb Catsup
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Light soy sauce
1 tb Dark soy sauce
pn Salt
Partially freeze meat first, then thinly slice beef Marinate in rest of ingredients for at least 1 day. Bake single layer at 250 degrees for 45-55 minutes.
Beef Jerky #16
5 lb Beef (roast)
1/4 c Soy sauce
1 tb Worstershire sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Black pepper (cracked if possible)
Red pepper flakes; optional
1 tb Liquid smoke
Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and
smoke meat at a low temperature.
Beef Jerky #17
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 #18
3 lb Rump roast (or similar cut)
1/2 c Light japanese soy sauce
1/4 c Worchestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 Clove garlic; smashed
Have the butcher cut your roast in 1/8 inch slice against the grain. OR do it at home. if you don’t have good cutlery, have the butcher do it. it won’t be worth it! Cut off the slice of fat on the bottom. separate the two distinct sinews. (you can tell, the grain goes one way on one, and the other way on the other). Trim out the “gristle” that is between them. Slice the two sinews against the grain into 1/8 inch slices.
Mix the soya, and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8 hours in the fridge.
Beef Jerky #19
2 To 3 Pounds Round, Chuck Steak Or Chuck 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 ALLMfat. 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 degree 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.
Beef Jerky #20
2 qt Water
2 c Salt
1 c Vinegar
2 tb Pepper
Cut meat as thin as possible. Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.
