For all you Meatasauruses Prize-winning Beef Jerky In gallon size Ziploc bag, mix: 1 cup water (can be substituted with Jack Daniel’s whiskey) 2 Tbsp liquid smoke 2 Tbsp Worcestershire sauce 2 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp sugar ½ tsp black pepper Seal Ziploc and mix well If using a beef brisket, trim all visible fat from meat. Cut into strips 4-6” long and 1/8-1/4” thick. Cut with the grain of the meat for chewy jerky, cut across the grain for a more tender product. If using thin-cut breakfast steaks, just cut into strips about 1” wide down the length of the steaks. Add meat strips to marinate mixture to a maximum of 2 lbs meat per Ziploc. Seal Ziploc and mix well. Remove as much air as you can from Ziploc and reseal. Store bag(s) flat on bottom of refrigerator overnight, turning bags over at least twice to ensure meat is thoroughly marinated. (The next day) line bottom oven rack with foil to catch drippings. Set oven to between 150 and 200 degrees. Drain meat strips and pat dry using either terrycloth or paper towels. Poke toothpick through one end of strips and hang from top oven rack. Drying time will vary but should take between 2 and 6 hrs, depending on temperature set and amount of meat you are cooking. I usually start checking the strips at about 90 minutes. The smaller strips will of course be ready to remove ahead of the larger ones. Meat is ready when it has turned to a medium brown. (At this point I take them off the rack and remove the toothpick, then roll them in paper towels to absorb any remaining fat drippings.) Once cooled, store in air-tight container at room temperature. The jerky will keep indefinitely. I have a Food Saver vacuum sealer and will vac-seal strips (individually for larger ones, in 2’s and 3’s for smaller ones). This is good for LONG-term storage of the jerky. Also good for fishing, camping, and road trips. Enjoy!
Posted on: Tue, 12 Aug 2014 02:45:54 +0000
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