Beef Jerky Ii

1. 1

   Remove fat from meat and place [meat] in freezer.

2. 2

   When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender.

3. 3

   Combine everything in large bowl.

4. 4

   Marinate meat 1 hour with sauce in refrigerator, then drain in colander.

5. 5

   Place meat on cookie sheets to dry.

6. 6

   For fastest drying do not overlap meat and turn at least once during drying.

7. 7

   Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets.

8. 8

   It is ready when it bends like a green willow without breaking.

9. 9

   Refrigerate for long-term storage.

* Per serving · 4 servings · Values may vary.

No additional tips available.