Beef Jerky

Name: Beef Jerky
Ingredients: ¾ tsp salt; ¼ tsp pepper; 1 tbsp brown sugar; ¼ tsp garlic, minced or pressed; 2 tbsp Worcestershire sauce or teriyaki sauce; ¼ tsp liquid smoke; 1 lb (450 g) beef (flank or skirt steak is ideal)

Beef jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat. It is suitable not only as a snack but also as a meal.

Ingredients

¾ tsp salt
¼ tsp pepper
1 tbsp brown sugar
¼ tsp garlic, minced or pressed
2 tbsp Worcestershire sauce or teriyaki sauce
¼ tsp liquid smoke
1 lb (450 g) beef (flank or skirt steak is ideal)

Steps

Mix all ingredients except beef to make brine.
Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
Marinate meat in overnight, or at least for an hour or two.
Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6–8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3–4 hours into drying time and reduce temperature to 130 °F (55 °C).

More recipes with brown sugar, garlic, worcestershire sauce or beef

Adapted from “Beef Jerky” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.