Difference between revisions of "Beef Jerky"
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(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...") |
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| − | |tsp salt | + | |tsp salt (15 grams) |
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|align=right|2 | |align=right|2 | ||
| − | |tsp coarsely-ground black pepper | + | |tsp coarsely-ground black pepper (5 grams) |
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|align=right|1 | |align=right|1 | ||
| − | |tsp garlic powder | + | |tsp garlic powder (4.3 grams) |
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==Directions== | ==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 | + | # 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. | # 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. | ||
Latest revision as of 05:55, 29 June 2025
Ingredients
| 3 | lb top round London Broil trimmed of fat |
| 3 | tsp salt (15 grams) |
| 2 | tsp coarsely-ground black pepper (5 grams) |
| 1 | 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.
