Ingredients for Beef Jerky Ii
- 2 lbs Boneless Round Steak
- 1/2 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Ketchup
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Salt
- 1/2 teaspoon Salt
- 1/4 teaspoon Liquid Smoke
- 1/4 teaspoon Cayenne Pepper
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How to Make Beef Jerky Ii
- Remove excess fat from 2 lbs of beef sirloin (or other suitable cut) and place it in the freezer for at least 1 hour to firm up.
- Once semi-frozen, slice the beef against the grain into 3/8-inch or 1/4-inch thick strips.
- In a large bowl, combine the beef strips with the marinade (see ingredients below).
- Marinate the beef in the refrigerator for at least 1 hour, or up to overnight for maximum flavor. After marinating, drain the excess marinade in a colander.
- Arrange the marinated beef strips in a single layer on several baking sheets, ensuring they don't overlap.
- For faster drying, turn the beef strips at least once during the drying process.
- Dry the jerky in a 145-155°F oven for 8-10 hours, or until the jerky bends easily like a green willow without breaking. Check frequently, especially during the final hour, to avoid over-drying.
- Once dried, let the jerky cool completely before storing.
- Store the cooled beef jerky in an airtight container in the refrigerator for long-term storage. It will last for several weeks.
Nutrition Information (Approximate per serving)
Sodium
250 g
Sugar
46g
Fat
0g
Carbs
7g
