Ingredients
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1 1/2
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Directions
Beef Jerky #1, , I made this today but I added about 4 Tbsp of Molasses used 2 Flank steaks cut very thin and 2 bottles of teriyaki sauce then added about half cup each of soy sauce and Worcestershire sauce and just the garlic powder since I was out of onion powder So it will be Teriyaki sweet due to the molasses I think , This is such a easy recipe I didn’t know how easy it was to make jerky I cut the flank across grain for tender jerky I just covered the bottom rack in the oven with foil and after I patted off some of the marinade placed the meat on across the top oven rack used liquid smoke with the spices
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Steps
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1
Done
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Select a 1/2 Inch Thick Flank or Top Round Steak. Trim Away All Fat Then Partially Freeze Until Firm. |
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2
Done
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Slice Across the Grain Into 1/4 to 1/2 Inch Wide Strips. |
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3
Done
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Place Meat Strips in a Shallow Dish or Heavy Plastic Bag. |
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4
Done
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Add Soy or Teriyaki Sauce to Cover Meat. |
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5
Done
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If Desired, Onion or Garlic Powder or Worcestershire Sauce May Be Added. |
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6
Done
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Toss to Coat Each Piece. |
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7
Done
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Cover and Refrigerate Several Hours or Over Night. |
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8
Done
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Lift Meat from Marinade, Drain Will Then Air Dry For a Couple of Hours. |
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9
Done
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Arrange Meat Strips in Single Layer on Fine Wire Screen or Cake Cooling Rack. |
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10
Done
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Place in Low Temperature Oven (175 to 200 Degrees) or Slowly Smoke-Cook in Smoker Until Meat Is Completely Dried. |
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11
Done
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Store in Air-Tight Container. |
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12
Done
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Serve as a Snack or Appetizer. |
