BEEF JERKY − BASIC RECIPE

Instructions

1. 1

   Vegetable oil cooking spray Freeze meat until firm but not hard; then cut into 1/8 to 1/4-inch-thick slices.

2. 2

   In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke.

3. 3

   Stir to dissolve seasonings.

4. 4

   Add meat and mix until all surfaces are thoroughly coated.

5. 5

   Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring.

6. 6

   Drying the jerky: Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans.

7. 7

   Lift meat form bowl, shaking off any excess liquid.

8. 8

   Arrange meat strips close together, but not overlapping, on racks.

9. 9

   Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140-degrees until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing).

10. 10

    Pat off any beads of oil from jerky.

11. 11

    Let jerky cool completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hour.

12. 12

    Then store in airtight, insectproof containers in a cool, dry place; or freeze or refrigerate.

13. 13

    Makes about 3/4 pound.

14. 14

    Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer.