Meat Jerky #1
2 lbs round steak (or flank or brisket) 1/4 C. soy sauce 1 Tbsp. Worcestershire 1/4 tsp. ea. pepper and garlic powder 1/2 tsp. onion powder 1 tsp. hickory smoke-enhanced salt
Trim and toss fat from meat. Cut meat in 1/8 to 1/4 thick cuts. In a dish join everything except meat. Blend until seasonings disintegrate. Include meat and blend completely. Let stand 60 minutes.
Shake off overabundance fluid and put meat cuts on broiler racks or shallow preparing dish. Dry meat at least conceivable broiler temp (perhaps 180 or 200) until it is chestnut, hard, and dry. Can take the length of 24 hours.
Hamburger Jerky #2
1/2 lb Flank steak
Select a 1/2 inch think flank or top round steak. trim away all fat then incompletely solidify until firm. Cut over the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or overwhelming plastic pack. Add soy or terriyaki sauce to cover meat. In the event that sought onion or garlic powder or Worcestershire sauce may be included. Hurl to coat every piece. Cover and refrigerate a few hours or over night. Lift meat from marinade, channel will then air dry for a few hours. Organize meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. broiler (175 to 200 degrees) or gradually smoke-cook in smoker until meat is totally dried. Store in impermeable holder. Serve as a nibble or canapé.
Hamburger Jerky #3
1/2 ts Pepper (MORE FOR HOT) 1/2 ts Garlic Powder 1/2 ts Onion Salt 1 lb Hamburger Cook 1/2 c Soy sauce 1/2 ts Garlic Salt 1/2 ts Lemon Pepper
Marinate 1 hour or overnight. Heat in broiler 150 to 170, overnight for 10 – 12 hours.
Hamburger Jerky #4
1 Flank Steak Or London Cook Coarse Dark Pepper 1/2 c Soy Sauce Garlic Powder
Cut flank steak or london cook into 1/4″ strips. Sprinkle with garlic powder and coarse ground dark pepper. Marinate in soy sauce for 24 hours. Heat in 150 degree F stove for 10 to 12 hours. Don’t
surpass 150 degrees F.
Hamburger Jerky #5
2 lb London Cook 1/2 c Soy sauce 2 tb Worstershire sauce 2 ts Garlic powder 2 ts Onion powder 2 ts Fresly ground dark pepper 2 ts Red pepper drops, less for sissies 2 tb Fluid smoke
Solidify the London Cook or other incline broil. At the point when prepared to make jerky, expel the meal from the cooler and let mostly defrost. At the point when only ready to cut, first uproot all fat and after that cut contrary to what would be expected in thin (1/4 inch or less) cuts. Spread the meat with the marinade, turn every now and then and let marinade overnight. In the morning line a shallow treat sheet with a couple layers of paper towels. Place on lower rack. Place upper rack in stove in top position and lower rack in lower position. Hang the meat cuts from the upper rack with tooth picks over the paper towels. 6 hours at 160F normal temp speaks the truth right.
On the off chance that your stove is genuine tight, you may air out the entryway a bit to permit the water vapor to get away