Beef Jerky - Revision history

Dlk at 21:51, 28 March 2026

2026-03-28T21:51:23Z

Dlk at 05:26, 28 March 2026

2026-03-28T05:26:41Z

Dlk: /* Ingredients */

2026-03-28T05:26:00Z

Ingredients

Dlk at 05:55, 29 June 2025

2025-06-29T05:55:07Z

Dlk: /* Ingredients */

2025-06-09T21:21:36Z

Ingredients

Dlk: Created page with "== Ingredients == {| |align=right|3 |lb top round London Broil trimmed of fat |- |align=right|3 |tsp salt |- |align=right|2 |tsp coarsely-ground black pepper |- |align=right|1..."

2025-03-09T17:21:24Z

Created page with "== Ingredients == {| |align=right|3 |lb top round London Broil trimmed of fat |- |align=right|3 |tsp salt |- |align=right|2 |tsp coarsely-ground black pepper |- |align=right|1..."

New page

== Ingredients ==
{|
|align=right|3
|lb top round London Broil trimmed of fat
|-
|align=right|3
|tsp salt
|-
|align=right|2
|tsp coarsely-ground black pepper
|-
|align=right|1
|tsp garlic powder
|}
==Directions==
# The beef should be quite lean, because fat can become rancid with storage. Cut meat across the grain into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic pwdr in a small bowl. Rub spice mix into strips. Cover loosely with plastic wrap, and marinate for 48 hrs in the refrigerator.
# Remove a rack from the oven. Preheat the oven to 115 degrees. Lay beef strips directly on the oven rack so air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven till well dry, 6 to 8 hrs.

@@ Line 23: / Line 23: @@
 |lbs flank steak
 |-
-|align=right|2/3
+|align=right|156
-|cup Worcestershire sauce
+|ml Worcestershire sauce
 |-
-|align=right|2/3
+|align=right|156
-|cup soy sauce
+|ml soy sauce
 |-
 |align=right|20
 |grams honey
 |-
-|align=right|2
+|align=right|5
-|teaspoons freshly ground black pepper
+|g freshly ground black pepper
 |-
-|align=right|2
+|align=right|5
-|teaspoons onion powder
+|g onion powder
 |-
 |align=right|1

@@ Line 13: / Line 13: @@
 |tsp garlic powder (4.3 grams)
 |}
 == Alton Brown's Ingredients ==
@@ Line 49: / Line 53: @@
 # Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
 # Once dry, store in an airtight container in a cool, dry place for up to 3 months.

@@ Line 13: / Line 13: @@
 |tsp garlic powder (4.3 grams)
 |}
 ==Directions==
 # The beef should be quite lean, because fat can become rancid with storage. Cut meat across the grain into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic powder in a small bowl. Rub spice mix into strips. Cover loosely with plastic wrap, and marinate for 48 hrs in the refrigerator.
 # Remove a rack from the oven. Preheat the oven to 115 degrees. Lay beef strips directly on the oven rack so air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven till well dry, 6 to 8 hrs.

@@ Line 5: / Line 5: @@
 |-
 |align=right|3
-|tsp salt
+|tsp salt (15 grams)
 |-
 |align=right|2
-|tsp coarsely-ground black pepper
+|tsp coarsely-ground black pepper (5 grams)
 |-
 |align=right|1
 |tsp garlic powder
 |}
 ==Directions==
 # The beef should be quite lean, because fat can become rancid with storage. Cut meat across the grain into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic pwdr in a small bowl. Rub spice mix into strips. Cover loosely with plastic wrap, and marinate for 48 hrs in the refrigerator.
 # Remove a rack from the oven. Preheat the oven to 115 degrees. Lay beef strips directly on the oven rack so air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven till well dry, 6 to 8 hrs.