Beef Jerky 2
1 lb Lean beef; chuck or round.
1/4 c Worcestershire sauce
1/4 c Soy sauce
1 tb Tomato paste
1 tb Vinegar
1 ts Sugar
1/4 ts Onion flakes
1 ts Salt
1/4 ts Garlic powder
Trim all visible fat from the meat and freeze until firm and solid enough
to slice into thin strips. Cut across the grain and make sure that the
slices are as thin as you can make them, about 1/8 inch thick. Cut slices
into 1-inch- wide strips. Arrange strips in a shallow baking pan.
Combine remaining ingredients and pour liquid over strips. Refrigerate
overnight or for at least 8 hours.
Preheat oven to 140 degrees. Remove meat from the marinade and place the
strips on a cake rack over a cookie sheet in the oven. Dry until strips
will splinter on the edges--from 18-24 hours. Cool completely before
wrapping lightly with plastic wrap. Jerky will keep in a closely covered
container for 2 4 weeks.
OR...use your dehydrator according to manufacturer's recommendations.
Yield: 32 oz.
Cost of Ingredients: $2.98 Comparable purchased product: Slim Jim, 1.42 oz,
$.79 ($17.80) Savings: $14.81
Per serving: 170 Calories; 6g Fat (28% calories from fat); 8g Protein; 23g
Carbohydrate; 23mg Cholesterol; 675mg Sodium
Posted to recipelu-digest Volume 01 Number 215 by "Laura J.Bettingen"
on Nov 7, 1997