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Beef Jerky
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Recipe Information

  • 3 pounds of lean beef (round steak is good)
  • 1 tsp (5 ml) of salt
  • 1 tsp (5 ml) of onion salt
  • 1 tsp (5 ml) of garlic salt
  • 1/4 tsp (1 ml) of pepper
  • 1/3 cup (80 ml) of soy sauce
  • 1/3 cup (80 ml) of worchestershire sauce
  • Remove fat.
  • Partially freeze beef: slice very thin.
  • Lay beef slices flat in a heavy duty plastic bag in a shallow container.(You may need more than one.)
  • Combine the rest of the ingredients in a bowl, mixing well.
  • Pour over the beef.
  • Force out as much of the air as you can and seal the bag(s).
  • Marinate 24 hours, turning the bag over several times.
  • Remove beef slices and place onto paper toweling to dry excess marinate.
  • Discard marinate in the bag.
  • Place meat in a shallow pan and bake at 140 degrees (60 C.) for about 4 hours.
  • Check the meat often. It is ready when it is dry and will bend to a 45 degree (7 C.) angle without breaking.
  • If it does break, it is not ruined: drier jerky will keep longer, it is just harder to chew.
  • Store in a tightly closed container.
From "Dogwood Delights", a fund-raising book of recipes by the Telephone Pioneers of America (chapter #84).

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