PreviousContentsNext

Cliff's Fantastic Jerky

2/3

cup

of Worcestershire sauce 1 Teaspoon of black peppe

2/3

cup

of Soy sauce1 Teaspoon each of garlic and onion p, (not salt!)

1

Tablespoon

saltOptional: 1 Tablespoon of Liquid Smoke

1

This amount of sauce is sufficient for three pounds of meat or about 20 - 25

2

strips, more than the average oven can handle which will dry to a whopping 18

3

ounces or so. Now, glop it all together in a gallon-size zip-lock bag and

4

marinate overnight in the refrigerator. Next day, stretch meat out on paper

5

towels to drain while you clean the top oven rack. Place a sheet of aluminum

6

foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to

7

dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces

8

will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times

9

vary due to oven differences and meat size. You'll know when the meat is ready

10

as your family will begin stealing jerky right out of the oven.

11

SPICY EDITION: ADD -

12

or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper

13

ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all

14

red meats. Don't fill the bowl with water as you normally would, you're drying

15

the meat remember? And forget the Liquid Smoke if you dry the meat this way,

16

otherwise you will have "smoked" the meat to death.

17

AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last

18

Christmas. Flip meat and rotate drying racks for even drying.

19

ENJOY!

Servings: 1

Yield:

Tips

This is absolutely the best homemade beef jerky recipe you will ever try. The basic recipe was my father's. I have embellished it and now pass it along in his memory. For best results use London Broil. Beef Sirloin Tip Steak also works well. Cut the meat into strips of one inch wide and no more than one-fourth inch thick.