Beef Jerky

I double this recipe for the marinade. I like my meat swimming in the marinade. Still only use 2 pounds of meat and try to slice the same thickness so you have uniform drying.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. Deydrate or smoke for 4 to 7 hours as follows. DRYING AND SMOKING THE JERKY Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open. Place on rack and either pat dry with paper towel or put in smoker and dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking. Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours depending on thickness. Raise temperature to 175°F (80°C) -- for poultry, raise the temperature to 185°F (85°C) -- and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibers will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty. Let the jerky cool to room temperature, and either freeze or refrigerate it.