jerky

Your recipes which you'd like to see in the T&TTT Cookbook #2.

Moderator: Mike B

jerky

Postby tjx » Sun Jul 18, 2010 11:11 am

Jerky
(Jerry Libberton)

6 lb beef eye of round, top round or boneless beef ribs.
¼ cup liquid smoke
3 cups lite soy sauce
2 oz. Worcestershire sauce
¼ cup brown sugar (if like sweeter use ½ cup)
1 tbsp garlic
1 tbsp black pepper

Slice the meat with the grain into ¼ in. slices. Place the meat in a non-reactive pan such as stainless steel or a plastic container with a tightly sealing lid. Mix the rest of the ingredients until they are well incorporated. Pour the marinade over the meat and place it in the refrigerator overnight. By letting the meat sit in the marinade the acids in the soy sauce and Worcestershire sauce will work to tenderize the tougher cut of meat.

Lay the marinated meat strips on a wire rack with a catch pan underneath. Place all in a 175-180 degree oven for 5 hrs. (We like to use the food dehydrator). When done allow to cool and place in zip lock bags. Store in a cool place or freeze until ready to use.
User avatar
tjx
Teardrop Master
 
Posts: 224
Images: 109
Joined: Sat Nov 18, 2006 1:44 pm
Location: Northwestern Illinois

jerky

Postby tjx » Sun Jul 18, 2010 11:12 am

this is another favorite of our children...

Whenever we make a batch for travel, they still (age 20, 23) ask if they get a bag also. :worship:

Easy to make ahead and freezes well.

tina
User avatar
tjx
Teardrop Master
 
Posts: 224
Images: 109
Joined: Sat Nov 18, 2006 1:44 pm
Location: Northwestern Illinois


Return to T&TTT Cookbook #2

Who is online

Users browsing this forum: No registered users and 1 guest

cron