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another BEEF JERKY recipe

1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt


Put steak in freezer for about half an hour, just until firm. Slice steak
across grain, about 1/4−inch thick. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices on rack in
pan and dry in oven at 150 degrees, 12 hours.



2 lb Round steak, chuck steak or roast
1 ts Onion salt
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Lemon pepper
1/2 ts Sausage seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an
inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings
and beat with a meat hammer. Turn and repeat the seasoning and beating.
Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven
for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped
open for the entire time to allow the moisture to escape. With a gas oven,
the pilot light may be enough to provide the heat. Store in a plastic bag.
Do not store in a paper bag.



1/2 ts Pepper
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper


Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight or for 10 −
12 hours. Leave oven door open to allow moisture to escape. Check often for
proper level of dryness. If you have a smoker, jerky may be dried in smoker.
Keep the heat low and again check dryness of jerky often.