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Cliff's Fantastic Jerky Recipe
For best results use London Broil,or Beef Sirloin Tip Steak! I have also used Chuck Roast and Steak!
Cut meat into strips of no more that 1/4" thick.
Mix the following ingredients:
2/3 cup of Worcestershire sauce
2/3 cup of Soy Sauce
1 Tablespoon Salt
1 Teaspoon of Black Pepper
1 Teaspoos each of Garlic and Onion POWDER (NO SALT)
1 Tablespoon of Liquid Smoke (OPTIONAL) I used it and thought it tasted better with it than with out!
This amount of sauce is sufficient for three pounds of meat or about 20 to 25 strips, more than the average oven can handle, which will dry to a whopping 18 ounces or so.
Now, glop it all together in a gallon-size zip-loc bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on the lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to the oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.
SPICY EDITION: ADD-
2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper
ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "SMOKED" the meat to death.
AND ONE MORE OPTION: Haul out that dehydrator your aunt got for you last Christmas. Flip the meat and rotate the drying racks for even drying!
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