Beef Jerky Ii Recipe

Ingredients for Beef Jerky Ii

• Boneless Round Steak
• Soy Sauce
• Worcestershire Sauce
• Ketchup
• Pepper
• Garlic Powder
• Onion Salt
• Salt

How to Make Beef Jerky Ii

1. 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.
2. Once semi-frozen, slice the beef against the grain into 3/8-inch or 1/4-inch thick strips.
3. In a large bowl, combine the beef strips with the marinade (see ingredients below).
4. 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.
5. Arrange the marinated beef strips in a single layer on several baking sheets, ensuring they don't overlap.
6. For faster drying, turn the beef strips at least once during the drying process.
7. 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.
8. Once dried, let the jerky cool completely before storing.
9. Store the cooled beef jerky in an airtight container in the refrigerator for long-term storage. It will last for several weeks.