Homemade beef jerky

Homemade beef jerky



  • soy sauce - 1/2 c
  • lemon pepper - 1/4 1/2
  • beef flank steak - 1 item
  • granulated garlic - 1/4 tsp
  • elk meat, buffalo or any lean venison meat - 1 item

How to make homemade beef jerky:

Trim off all visible fat from meat. Cut lengthwise with the grain into long thin strips, no more than 1/4-inch thick. Combine soy sauce and seasonings. Pour over meat strips and toss until well coated. Place wire rack on baking sheet (cake coolers). Arrange strips on rack to touch, but not overlapping. Bake in very slow oven, 150° to 175°, overnight for 10 to 12 hours. Store finished jerky at room temperature in airtight containers.

If all fat has been removed, jerky will keep indefinitely. Oven is too hot if beef jerky is crisp. If jerky is not quite dry enough, white specks may appear after a few days. Simply wipe off the harmless mold and enjoy the jerky.

Recipe categories: Lunch/snacks, Snacks, Appetizers.

Homemade beef jerky
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT15H
Total Time: PT15H

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Related ingredients:
sugar, cinnamon, eggs, vanilla, pkg, milk, salt, brown sugar
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