Beef Jerky

Michael

ingredients

Meat
2.5 - 3.0 lbs of lean Top Round (London broil) steak
Look for the leanest steaks with the least amount of visible fat.
I usually buy two London broil roasts at about 1.5 lbs each.

Seasonings for Marinade
1 - bottle of Worcester Sauce
1 - bottle of Soy Sauce
Med or Coarse Grind Black Pepper (preferred)
Seasoning Salt
Garlic Powder
Onion Powder
Louisiana style Hot Sauce (not Tabasco)
Chili Powder
Table Salt

directions

1
Put the meat in the freezer for 30-45 minutes so that the meat is only partially frozen. Cut the meat into evenly sliced 1/8" thick strips of jerky. Trim off any excess fat that may be on the ends of your meat strips when you are finished.
2
When the slicing is completed, divide the sliced meat into approximately two equal 1.5 lb portions. Put each portion into a 1 gallon zip lock bag to await your marinade.
3
Mix the ingredients for the marinade together in a small plastic pitcher or bowl:
4
1 cup of Worcester Sauce
5
3/4 cup of Soy sauce
6
1 Tablespoon of table salt
7
1 Tablespoon of garlic powder
8
1 Tablespoon of onion powder
9
1/2 teaspoon of chili powder
10
1/2 teaspoon of seasoned salt
11
1 teaspoon of medium-coarse ground black pepper
12
2 teaspoons hot sauce
13
Stir well. Stir the marinade immediately before pouring to keep the ingredients from separating and divide equally between your two zip lock bags of sliced meat. Stick your hand in the bag and carefully separate the meat strips in the marinade so that all of the strips get coated with the seasonings in the marinade. Seal the two zip lock bags letting the air out and set them in a large bowl in the refrigerator for 24 hours. After 12 hours flip the bags upside down in the bowl to ensure even coverage of the marinade.
14
Now that the meat is finished marinating, remove the jerky from the bag and lay them out flat on a couple of sheets of paper towel on one side only. After a few minutes, place strips in dehyrdator. Dry for 3 hours, then check.