Beef Jerky

Title:
Beef Jerky

Yield:
12 Servings

Categories:
Appetizers,
Beef,
Snacks,
Dehydrator




Ingredients:





     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






 Servings: 12


 


 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


 


 Posted to MC-Recipe Digest V1 #740 by hurlbert 
on


 Aug 13, 1997