Be the first to Use beef brisket, eye of round, or flank steak to make your own homemade beef jerky. Plan ahead to marinate overnight as well as 8 to 12 hours of drying time. You may make this jerky in a standard oven or in a dehydrator.
Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 1/2 cup dark soy sauce
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon MSG (monosodium glutamate such as Accent), optional
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon Chinese five-spice powder
- 3 pounds lean beef brisket, eye of round or flank steak
Preparation:
Trim beef completely of fat and cut across grain into slices 1/8-inch thick. To aid in slicing meat thinly, freeze until ice crystals are formed.
Blend soy sauce, Worcestershire sauce, MSG, onion powder, garlic powder, ginger, and five-spice powder in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (preferably 110 degrees F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in cool, dry area.
Recipe Source: Jim Vorheis
Reprinted with permission.
Blend soy sauce, Worcestershire sauce, MSG, onion powder, garlic powder, ginger, and five-spice powder in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
Oven method: Preheat oven to lowest setting (preferably 110 degrees F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in cool, dry area.
Recipe Source: Jim Vorheis
Reprinted with permission.
