Even though our forefathers for beef jerky couldn’t know it, lean fresh meat jerky is lower in cholesterol and fat and extremely high in protein, making jerky a nutritious and wholesome snack. Jerky is a wonderful energy food when camping, biking, skiing, or when you want a light snack.
Homemade Beef Jerky
3 lbs. meat (not ground meat)
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce beef jerky
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce
How to preapre Homemade Beef Jerky
<p>Mix all marinade ingredients together within a large (gallon size) plastic zipper bag. Add sliced meat (cut about ¼ inch) and refrigerate, mixing and turning about every hour. You should marinade it instantly.</p>
<p>When you need to begin drying, place a sheet of aluminum foil for the bottom on the oven. Drain meat in a very colander and pat dry having a paper towel (the drier the meat now, the higher quality). Set oven at about 150 degrees make the meat strips about the ovenracks. Leave the oven door offered to allow the moisture to leave.</p>
<p>The drying time can vary due to ovens and also the size from the meat. The meat must be firm and dry, rather than spongy in any way. But if the jerky is really dry which it snaps by 50 percent easily, than it’s over dried.