HOMEMADE BEEF JERKY
Serves: 6
HOMEMADE BEEF JERKY
Ready in: 15 MinTotal time: 15 Min
Chicken and turkey breast meat work well for making lower-fat, healthier jerky.
Ingredients
- 2 pounds flank steak or beef brisket, trimmed of fat
- 1/2 cup dark brown sugar
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 2 tablespoons liquid smoke
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
Instructions
- Freeze the trimmed meat for 2 hours or until slightly frozen (makes slicing easier!). Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide.
- In a large, shallow casserole dish combine the remaining ingredients. Place the sliced meat in the marinade, cover, and refrigerate to marinate overnight.
- Preheat the oven to its lowest setting, between 160°F and 180°F.
- Line 2 large baking sheets with foil and top with 2 wire racks. Drain the meat, pat it dry, and arrange the meat on the racks, making sure that you leave 1/4-inch of space between each piece for air circulation. Place the trays in the oven until the meat is dry, does not bend and you can break off a piece with ease, about 6 to 8 hours. Turn the meat once or twice during the process.
- Cool the jerky completely, then store it airtight in the refrigerator.