Ingredients
- 1/2 c. dark soy sauce
- 2 Tbsp. Worcestershire sauce
- 1 tsp monosodium glutamate (optional)
- 1 tsp onion pwdr
- 1 tsp garlic pwdr
- 1/4 tsp powdered ginger
- 2 Tbsp. freshly grnd black pepper
- 1/2 tsp Tabasco
- 1/2 tsp liquid smoke seasoning
- 2 lb lean beef brisket
- eye-of-round or possibly flank steak
- trimmed completely of fat and cut across grain into slices 1/4 inch thick
Instructions
- To aid in slicing meat thinly, freeze the meat slightly till ice crystals are formed.
- Blend all ingredients except meat in small bowl.
- Dip each piece of meat into marinade, coating well.
- Place in shallow dish.
- Pour remaining marinade over top, cover and chill overnight.
- Oven method: Preheat oven to lowest setting (about 130F).
- 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.
- Throw away towels and set meat directly on oven racks, with foil below to catch any drips.
- Let dry 8 to 12 hrs (depending on temperature of oven).
- Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hrs, depending on thickness.
- Store jerky in plastic bags or possibly in tightly covered containers in cold, dry area.
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