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BEEF JERKY
Genevieve
A very dear friend generously shared this recipe with me. She is a wealth of information when it comes to food and the preparation of it. You will see her recipes time and again.
1/3 c. sugar
1/4 c. salt
2 c. Worcestershire Sauce
1 c. Water
1/2 tsp. Onion Powder
1/2 tsp. Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Tabasco Sauce
5 lbs. Round Roast or other LEAN Beef (cut ¼" thick)
Whole Peppercorns (ground coarsely)
Mix everything except the meat in a glass baking dish. Add the slices of meat and stir until all is well coated. Marinate, covered, refrigerated for at least 24 hours up to 72 hours.
Roll the meat in the ground peppercorns before putting on rack.
Put wire racks on cookie sheets or in baking pans. Lay the meat in a single layer on the racks. Turn your oven on the lowest setting it has. This method will take 12 to 24 hours. It all depends on the oven for how long it takes to dry. Gen said that once she takes it out of the oven, she leaves it out for 6 to 12 hours before bagging it.
She also says if you have a dehydrator use it. She says to still put meat in the oven for 3 - 4 hours before putting in the dehydrator. This helps get the process off to a quicker start. Then follow manufacturers directions.
She says it is imperative that you use VERY LEAN meat or the end product will not be what you are looking for, as far as beef jerky goes.
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