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1 lb. (454g) sirloin or top round steak 1 inch thick
1/2 cup water
1&1/2 oz. (42g) package of onion soup mix
1 tsp. (5ml) liquid smoke
1/4tsp. (1ml) garlic powder
1/4tsp. (1ml) salt
1/8tsp. (.5ml) pepper
You will also need:
a sharp knife
a cutting board
a plastic bag
measuring
spoons
measuring cups
a small bowl
a mixing spoon
paper towels
wire
racks
a cookie sheet
oven mitts and a pair of tongs.
1. Cut all the visible fat from the meat. Cut the meat into long strips
about 1/8 inch (3mm) thick. This is easier to do if you partially freeze
the meat first. Put the strips into the plastic bag.
2. Measure the remaining 6 ingredients into the small bowl. Stir
together well. Pour into the bag over the meat. Remove as much air as
you can from the bag. Seal with a twist tie. Squeeze to get all the beef
wet with marinade. Place the bag in the refrigerator, turning
occasionally, for a least 6 hours or overnight.
3. Turn the oven on to 150F
(65C). Remove the beef from the marinade. Blot with some paper towels.
Arrange the meat strips on the wire rack in the cookie sheet.Dry on the
center rack in the oven for 4 hours. Use the oven mitts to remove the
pan from the oven. Turn the beef strips over with the tongs. Continue to
dry the strips in the oven for 3 or 4 more hours until the strips begin
to get brittle. Use the oven mitts to remove the cookie sheet to the
second wire rack. Cool completely. This keeps well. Freeze the jerky for
long-term storage or keep the jerky refrigerate