How to Make Beef Jerky

Beef jerky is a good snack for hikers, and kids love it. Store jerky in plastic bags in the refrigerator or freezer. Shelf life is about six months.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tsp. salt
• 1/4 c. Worcestershire sauces
• 1 tbsp. brown sugars
• 1 tbsp. cider vinegars
• 1 tsp. liquid smoke
• 1/4 c. soy sauces
• 1 tbsp. hot sauces (optional)
• dehydrators
• 2 lbs. lean beef (chuck or round)
• 1/2 tsp. chopped dried garlic
• 1/2 tsp. chopped dried onion
• 1/4 tsp. seasoned salt
• Dehydrators
• 1/2 tsp. chopped dried garlic
• 1 tbsp. brown sugars
• 1/4 c. soy sauces
• 1/4 tsp. seasoned salt
• 1 tbsp. cider vinegars
• 1 tsp. liquid smoke
• 1/4 c. Worcestershire sauces
• 1/2 tsp. chopped dried onion
• 1 tsp. salt
• 2 lbs. lean beef (chuck or round)
• 1 tbsp. hot sauces (optional)

1. Trim all fat from meat.

2. Freeze meat until solid enough to slice easily.

3. Cut across grain into 1/8-inch slices.

4. Cut slices into 1- to 1 1/2-inch-wide strips.

5. Combine soy sauce, Worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt and seasoned salt to make the marinade.

6. Marinate meat overnight in refrigerator.

7. Drain strips.

8. Place strips on dehydrator trays. Don't overlap pieces.

9. Dry for 4 hours at 140 degrees F.

10. Turn strips and rotate trays.

11. Dry for 6 to 8 hours or until jerky is dark, fibrous-looking and brittle enough to splinter when bent in half.

Tips & Warnings

• To oven dry, place marinated strips on trays and cook at 140 degrees F for 18 to 24 hours or until strips will splinter on the edges when bent in half.
• You can use venison, turkey, chicken or hamburger to make jerky.
• Mix and match spices for your marinade until you come up with your own special sauce.
• Don't sun dry your jerky, as you risk spoilage.

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[luckycharms]

on 2/6/2009 thanks for the tips.

on 8/8/2006 Dry jerky at 200 degrees with the oven open slightly. Use a fork to release moisture and kill any bacteria. It takes only 1 to 4 hours to dry. Start testing after 1 1/2 hours.

on 6/30/2006 Drying time is directly proportional to thickness of strips. Slice meat with an electric knife for ease of precision. Marbled meat retains the highest level of flavor. Completely sealed containers can promote early spoiling, best to dry thoroughly and let cool in open air, then determine dryness. Store in old pickle-type jar with icepick holes in the lid.