Nancy's Beef Jerky
This recipe is a family favorite. Even to this day, my 33-year-old daughter says that was the best beef jerky she ever had. I have it on my list to make when round steak is on sale.
Course Snack
Cuisine American
- 4 pounds of round steak 1-1 1/2 inches thick
- 4 teaspoons liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 Teaspoons chili powder
- 1/4 cup Worcestershire sauce
- 1 cup soy sauce
Trim all visible fat from meat. Partially freeze to make slicing easier. Slice with the grain 1/8 to 1/4 inch wide and 4 to 12 inches long.
Combine all remaining ingredients. Mix with beef strips place in either a glass dish or use gallon ziplock bags. Refrigerate 8 hours or overnight.
Lay beef strips in single layers on the dehydrator rack. Follow your manufactor's directions.
Dry until the desired leathery jerky texture. Dry time will vary. My Ronco 5 tray food dehydrator could take 1-2 days, but go by how leathery jerky texture you want.
With a papertowel blot any drops of oil from the jerky.
Place in an airtight container and store in the refrigerator or freezer.
- If you do not have a dehydrator, lay beef strips in single layers on oven racks with cookie sheets or something to catch the drippings. Bake at 140-150F for 10-15 hours or until desired leathery jerky texture.
- If you have a vacuum sealer, it will remove the air and create an airtight seal, which helps preserve the jerky.
Keyword Dried and Cured, Portable and high protein snack