The highest quality five beef jerky recipes to make the final beef jerky

Beef Jerky #1

2 lbs spherical steak (or flank or brisket)
1/4 Do. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt

Trim and take out fat from meat. Slice meat in 1/8 to 1/4 thick slices. In a bowl mix all but meat. Stir until finally seasonings dissolve. Include meat and combine completely. Allow stand 1 hour. Shake off excessive liquid and set meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (probably 180 or 200) until finally it is brown, difficult, and dry. Can get as extended as 24 hours.

Beef Jerky #2

1 1/2 lb Flank steak

Pick a 1/2 inch think flank or top spherical steak. trim absent all fat then partially freeze until finally firm. Slice across the grain in a 1/4 to 1/2 inch large strips. Spot meat strips in a shallow dish or large plastic bag. Include soy or terriyaki sauce to cover meat. If preferred onion or garlic powder or Worcestershire sauce can be extra. Toss to coat each piece. Cover and refrigerate multiple hours or around night time. Raise meat from marinade, drain will then air dry for a few of hours. Organize meat strips in simple layer on high-quality wire screen or cake cooling rack. Spot in small temp. oven (175 to 200 degrees) or slowly and gradually smoke-cook in smoker until finally meat is 100 % dried. Retail outlet in air-tight container. Serve as a snack or appetizer.

Beef Jerky #3

1/2 ts Pepper (Greater FOR Sizzling)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven a hundred and fifty to 170, overnight for ten - twelve hours.
Beef Jerky #4

1 Flank Steak Or London Broil
Coarse Black Pepper
1/2 c Soy Sauce
Garlic Powder

Slice flank steak or london broil into 1/4" strips. Sprinkle with garlic powder and coarse floor black pepper. Marinate in soy sauce for 24 hours. Bake in a hundred and fifty diploma F oven for ten to twelve hours. DO NOT exceed a hundred and fifty degrees F.

Beef Jerky #5

2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly floor black pepper
2 ts Red pepper flakes
2 tb Liquid smoke

Freeze the London Broil or other lean roast. When all set to make jerky, take out the roast from the freezer and allow partially thaw. When just able to slice, earliest cast out all fat and then slice from the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, flip from time to time and allow marinate overnight. In the early morning line a shallow cookie sheet with a handful of layers of paper towels. Spot on lower rack. Spot upper rack in oven in top situation and lower rack in lower situation. Hang the beef slices from the upper rack with tooth picks previously mentioned the paper towels. 6 hours at 160F average temp is about best. If your oven is serious tight, you would likely crack open up the door a little bit to allow for the water vapor to escape.