Ingredients
-
1 1/2
-
-
-
-
-
-
-
-
-
-
-
-
-
-
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
1
Done
|
Select a 1/2 Inch Thick Flank or Top Round Steak. Trim Away All Fat Then Partially Freeze Until Firm. |
2
Done
|
Slice Across the Grain Into 1/4 to 1/2 Inch Wide Strips. |
3
Done
|
Place Meat Strips in a Shallow Dish or Heavy Plastic Bag. |
4
Done
|
Add Soy or Teriyaki Sauce to Cover Meat. |
5
Done
|
If Desired, Onion or Garlic Powder or Worcestershire Sauce May Be Added. |
6
Done
|
Toss to Coat Each Piece. |
7
Done
|
Cover and Refrigerate Several Hours or Over Night. |
8
Done
|
Lift Meat from Marinade, Drain Will Then Air Dry For a Couple of Hours. |
9
Done
|
Arrange Meat Strips in Single Layer on Fine Wire Screen or Cake Cooling Rack. |
10
Done
|
Place in Low Temperature Oven (175 to 200 Degrees) or Slowly Smoke-Cook in Smoker Until Meat Is Completely Dried. |
11
Done
|
Store in Air-Tight Container. |
12
Done
|
Serve as a Snack or Appetizer. |