Whats the best recipe for making beef jerky?
BEEF JERKY 4 pounds lean beef, sliced into 1/4″ strips 1/2 tsp hickory or mesquite smoke flavoring 1/4 cup soy or teriyaki sauce 1/4 teaspoon salt 1/4 cup Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper pinch of cayenne pepper 2 tablespoons molasses or brown sugar (optional) 1/2 cup barbecue sauce or ketchup Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. Beef top round, flank steak and rump work well. To make jerky that isn’t hard to chew, slice across the grain no more than 1/4″ thick and don’t overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef’s Choice make home type slicers if you’ll be making a lot of jerky). Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24
