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HOW TO MAKE YOUR OWN BEEF JERKY

  You will need:
  • 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
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