One of the best things about jerky is that it is portable- toss it in your bag, send it to school, take it in the car. It's a healthy snack when you need a pick-me-up, and can have any flavoring you want. I like to purchase a Swiss Steak and thinly slice it, trimming the large pieces of fat. However, when I was purchasing the meat, I was told that if I call ahead, they would be happy to slice a Round Steak for me (They like to use frozen Round Steak, apparently it's easier to cut when it's frozen). I was also told a general rule to jerky is you get half what you put in: if you start with 10 pounds, you will get 5 pounds when finished.
Peppered Beef Jerky
3 pounds steak (Swiss or Round cut) thinly sliced in strips1/3 cup low sodium soy sauce
2/3 cup Wercestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons black pepper
1. Cut steak and place in a large bag, sealable bag (zip-loc style)
2. Mix remaining ingredients and pour over meat, making sure the meat is well coated
3. Refrigerate over night or at least 4 hours (I have always marinated my meat over night).
4. Place meat on the dehydrator, following manufacturers guidelines. My dehydrator is 155 degrees for about 4 hours.
**Refrigerate jerky after it's made!
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