Beef Jerky
This recipe will make beef jerky better than anything you can you buy, and it is infinitely cheaper. Make sure you get the beef on sale and you’ll be in under $10 a batch. A pound of store-bought quality beef jerky in my area runs anywhere from $24 to $40 a pound.
Servings: 8
Calories: 90kcal
Cost: Varies
Ingredients
- 1 pound very lean beef (chuck, flank, round)
- ¼ cup Worcestershire sauce (or steak sauce)
- ¼ cup soy sauce (see NOTES)
- 1 tbsp tomato sauce
- 1 tbsp vinegar (white, or apple cider vinegar)
- 1 tspn sugar
- ¼ tspn dried onion flakes (or 1 tspn finely chopped fresh onion)
- 1 tspn salt
- ¼ tspn garlic powder
Instructions
- Trim all visible fat from meat and freeze until firm and solid enough to slice into thin strips. Cut across the grain and make sure that the slices are thin, about 1/8-inch. Move into a medium size bowl that has a lid.
- In a small bowl,combine remaining ingredients and pour liquid over meat. Cover. Refrigerate overnight or for at least 8 hours.
- Preheat oven to 140 F. Remove meat from the marinade and place the strips on a cooling rack over a cookie sheet in the oven.
- Bake at this very low temperature until strips are very dry and splinter on the edges (from 18 to 24 hours).
- Remove from oven and allow to cool completely. Wrap lightly in plastic wrap or covered container. This recipe multiplies well. Yum!
Notes
NOTE: It might seem as though jerky should be stored like other dried food items. The shelf life of jerky is generous, but just like any other food item, jerky that is stored improperly will go bad.
The best way to store jerky is to treat it like a fresh food item. Jerky can be stored in the refrigerator to be used within 6 month
Nutrition
Calories: 90kcal | Carbohydrates: 2g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 604mg | Potassium: 284mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg