How to make beef jerky.
Beef Jerky #1
- 2 lbs round steak (or flank or brisket)
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire
- 1/4 teaspoon each pepper and garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon hickory smoke-flavored salt
Trim and remove fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.
Beef Jerky #2
- 1 1/2 lb Flank steak
- Soy sauce or Teriyaki Sauce
- 1/2 teaspoon Onion or Garlic powder and or 1/2 cup Worcestershire sauce (if desired)
Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or teriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce can be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
Beef Jerky #3
- 1/2 teaspoon Pepper (MORE FOR HOT)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Salt
- 1 lb Beef Roast
- 1/2 cup Soy sauce
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Lemon Pepper
Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 – 12 hours.
Beef Jerky #4
- 1 Flank Steak Or London Broil
- Coarse Black Pepper
- 1/2 cup Soy Sauce
- Garlic Powder
Cut flank steak or london broil into 1/4″ strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT exceed 150 degrees F.
Beef Jerky #5
- 2 lb London Broil
- 1/2 cup Soy sauce
- 2 tablespoons Worstershire sauce
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 2 teaspoon Freshly ground black pepper
- 2 teaspoon Red pepper flakes
- 2 tablespoons Liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first cast out all fat and then slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinate overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
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