Your Jerky recipe?

What ever you do, do not rush this, the end results is worth the wait.

Beef Jerky

Ingredients

1 Flank steak

1 Clove garlic, minced

1/2 c Honey

1 Pinch pepper

4 tb Lemon juice

1/2 c Soy sauce

1 Pinch salt

Instructions

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Ingredients:

Amount, Item & Brand (If Applicable)

5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand

*You may substitute the beef brisket with your choice of meat*

15 - 20 oz. Soy Sauce - Any brand

15 oz. Worcestershire Sauce - Lea & Perrins - Preferred

15 - 20 oz. Teriyaki sauce - Any brand

2 - 4 tablespoons Dark Brown Sugar - Any brand

2 - 4 tablespoons Garlic Powder - Any brand

2 - 4 tablespoons Onion Powder - Any brand

2 - 4 teaspoons Cayenne Pepper - Any brand

5 oz. bottle Liquid Smoke - Any brand any type

2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand

1 - Very Sharp Knife

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All ingredients can be more or less as you desire to your own taste except soy &

Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and

corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***).

Add all liquid ingredients into container (with lid is preferred or cover with a plastic

wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as

possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the

meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16").

(see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed)

This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure

all meat is covered with the ingredients and stir meat occasionally to ensure all areas of

meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,

occasionally shaking or stirring the meat at least 2 more times.

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Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try

to make a pan out of the foil because of the drippings (see tip below****)

(remove when it is obvious that there are no more drippings this is usually a while after the meat

has been turned over, you will notice that the drippings will have a tendency to give off a burning

smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is

advisable to place paper towels on the oven door while open and loading the trays to catch

the drippings. Place the meat across the racks filling the top rack first (highest position)

and then the second rack (next highest position). Set temperature to at least 160 degrees

(160 - 180 degrees). When visible dripping has stopped, all meat has to be turned

over because the top of the meat will be more moist than the bottom. Also the top rack will

drip onto the bottom rack and the bottom meat will be more moist than the top. The meat

should be checked for consistency in drying and should be move around accordingly (from

bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.

It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat

was sliced and the set temperature. Approximately the last hour or so, the oven door should be

propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea

to leave the oven door propped open any time during the drying to keep a good flow of heat &

air. You can tell the meat is done when it no longer bends and you could break off a piece

with ease. But the meat should not be so dry as to be crisp & break. It is better to be more

dry than under dried, so as to prevent mold. Let meat cool before storing. This is

now ready to eat, you can allow this to air dry an additional day or so in an open

container. This will now keep in a sealed container (zip lock bags are great) for months

refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat

will continue to dry unless placed in a sealed container once totally dried. Do not worry

about color changes of the beef jerky it will get lighter and harder as it continues to dry

over time. It is only important to keep the jerky away from humidity for long term

storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the

best jerky in town. Try it you’ll love it, and you didn’t spend $30.00 a lb or more for

commercial chemically processed so called meat.

6 lbs. for $41 shipped . . FatWallet thread

http://www.fatwallet.com/t/18/670237/

Drying Jerky

http://www.uga.edu/nchfp/how/dry/jerky.html