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Preparation:
1. Slice 5 pounds lean beef (flank steak or similar cut) into
strips 1/4 to 1/2 inch thick, 1 to 1 1/2 inches wide, and 4 to 12
inches long. Cut with the grain of the meat;
remove the fat.
2. Lay meat out in a single layer on a smooth clean
surface (use cutting board, counter, bread board or cookie
sheet.)
3. If smoke flavor is desired, brush each strip of meat with 1/2
teaspoon liquid smoke in 2 tablespoons water. Sprinkle strips
liberally with salt on both sides. Add
pepper to taste and garlic salt or powder if desired.
4. Place strips, layer on layer, in a large wooden bowl or
crock and place a plate with a weight on top.
5. Let stand refrigerated for 6 to 12 hours. Stir
occasionally.
6. Remove strips and blot dry with clean paper toweling.
Oven Drying:
Place racks in the oven and stretch meat strips across the racks.
Allow the edges of the meat strips to touch, but not overlap. Leave
enough space free on the racks for air
to circulate in the oven.
Set the temperature at 140 degrees Fahrenheit and let strips dry
for about 11 hours. Check early in the drying process for excessive
drip. This drip can be caught on aluminum foil on a rack placed near
the bottom of the oven. Lower the temperature of the oven until it
feels warm, but does not cook the meat.
Keeping the oven door ajar will facilitate drying, as will the use of
an electric fan placed in front of the open oven
door.
Dehydrator Drying:
Place sheets or trays in the dehydrator. Set the temperature
control at 140 degrees Fahrenheit. Dry for 4 to 5 hours and test for
dryness. Jerky is ready when the dried meat is dark in color, fibrous
and bends without breaking.
Storage:
Finished jerky can be stored at room temperature in air
tight containers. Freeze for long term storage.
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