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Basic Beef Jerky


3 to 4 pounds lean beef (cut into strips)
1/2 cup tomato sauce base or catsup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tsp. onion powder or 2 tsp. onion flakes
1 tsp. garlic powder
1/2 tsp. cracked pepper
1/2 tsp. hickory smoke flavoring or salt

Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off marinade and dry.

Dehydrating:
Shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays. Dry at 145 F, occasionally blotting off any fat droplets that appear on the meat's surface.

Testing:
The best thing to compare properly dried jerky with is a green stick. When bent, it should crack but not break. Always tests using a cooled piece because warm ones will be somewhat more pliable. Jerky cut across the meat grain will be somewhat brittle.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.