June 6, 2010

Beef Jerky

4 lbs rump roast cut into thin strips
* 4 table spoons soy sauce
* 1 cup brown sugar
* 1 small can tomato sauce
* 1/4 tablespoon pepper
* 1/4 tablespoon salt
* 2 cans of Pepsi
* 2 cloves garlic, minced
* 1 tablespoon Liquid Smoke
* 1 teaspoon Cayenne Pepper
* 2 tablespoons Teriyaki sauce
1. Place meat in freezer until ice crystals begin to form (partially frozen).
2. Remove meat and slice into very thin strips with a sharp knife.
3. Combine all ingredients in a shallow bowl. Mix well. Turn meat several times to coat both sides with the marinade.
4. Cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting. Place baking sheet in bottom of oven to catch drippings. Skewer meat strips with toothpicks and hang on oven rack (see drawing)
jerkyLet dry in oven for 8 to 12 hours (depending on temperature of oven). Test jerky after 8 hours and remove from oven when it has the consistency you like.

Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours.

Store jerky in plastic bags or in tightly covered containers in cool, dry area.

* Low heat is essential. The goal is to dry the meat, not cook it.
* The thickness of the meat strips and oven or dehydrator temperature will effect drying time.

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