5 lbs. or more of lean, long grain meat, flank steak, cut ¼" x 1"
Liquid Smoke
Lawry's Seasoned Salt
Garlic Salt
Table Salt
Coarse Black Pepper
Sugar
Generously apply liquid smoke with pastry brush on pieces laid out flat
on large surface. Sprinkle on remaining ingredients generously but sugar
sparingly. Marinate in covered bowl 8 hours. Place on oven rack flat and
touching. Gas oven: have on pilot and oven light only. Electric: set at
100 to 125 degrees. Dry for 18 to 36 hours. Prop oven door open with knife.
Allan's Beef Jerky Recipe I start with 3-5 pounds of lean flank steak sliced 1/8-¼ inch thick.
My marinade is
1 cup red wine
1 cup teriyaki or soy sauce
1 cup Worcestershire
3/4 tsp. garlic powder
3/4 tsp. black pepper
3/4 tsp. white pepper
3/4 tsp. cayenne pepper
Add a few dashes of Liquid Smoke to top it off. Then I let it marinate for
about 24 hours or more. Then dry as usual. For hotter jerky I'll add a few
shots of pureed habernero pepper. For sweeter jerky, reduce the peppers
and add a little brown sugar. Contributed by Allan Secrest, absals@ix.netcom.com
