I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, May 16, 2011

Beef Jerky

This takes a fair amount of time, but it's well worth the effort.


*1 pounds flank steak or london broil
*1/3 cup worcestershire sauce ('lea & perrin' is gluten free)
*1/3 cup soy sauce ('La Choy' is gluten free)
*3 teaspoons honey
*1 teaspoons ground black pepper
*1 teaspoons onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon liquid smoke ('Colgin' is gluten free)
*3/4 teaspoon red pepper flakes.

~Trim the steak of any excess fat.
~Place the steak in a zip-loc bag & place it in the freezer for 1-2 hours.
~Remove from freezer & slice thinly into long strips (about 1/8 inch thick) with the grain of the meat.
~Mix all the ingredients and strips of steak into gallon size zip-loc bag.
~Make sure steak is well coated.
~Place the bag into the refrigerator for 8-24 hours.
~Remove steak from bag & pat dry.
~Arrange the meat strips on the tray of  a dehydrator and dry at highest setting until done to your liking, at least 4 hours.
~Store in airtight container in refrigerator.

`If you don't have a dehydrator:
-Place wire racks on cookie sheets.
-Place steak strips on wire racks, don't let them overlap.
-Set oven to lowest temperature (150-175 degrees).
-Bake for 6 hours, turning after 3 hours.
-Jerky is done when meat is dried out.

No comments: