Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


California Beef Jerky


1 to 1 1/2 lb. flank steak or 3 lb. top or bottom round steak, cut 1 1/2 to 2-inches thick
instant seasoned meat tenderizer
1/2 to 3/4 tsp. liquid smoke (to your taste)

Trim all fat from meat (necessary for better keeping quality). Prepare meat, one side at a time. Moisten meat thoroughly with water, using pastry brush. Sprinkle all surfaces evenly with Adolph's instant seasoned meat tenderizer. To insure penetration, pierce deeply at 1/2-intervals with kitchen fork. Sprinkle with liquid smoke. Cut lengthwise with grain into long, thin strips about 3/4-inch thick. Place tenderized strips of beef on a rack set on a baking sheet, arranging strips to touch, but not overlapping. Set oven at 150 degrees to 175 degrees. Place beef in oven and allow to dry 10 to 12 hours, depending on how dry you like your jerky. Store finished jerky in airtight container. If all fat has been removed, beef jerky will keep indefinitely.




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.