Roast Beef Recipes
Jaw-Jamming Jerky
Instructions
- Start with rump roast — never use beef brisket. Or use a good cut of pork for pork jerky. Cut slices less than 1/4 inch. Marinate for 8 to 12 hours in a dry seasoning mix of your own design.
- Then, for 2 to 4 hours after the meat has marinated, let lukewarm water run very slowly into the pan of jerky. This is to get all the salt out so the jerky doesn't have a dry taste. Place meat on racks to air dry. Season it to taste with soy sauce, garlic, barbecue, pepper, etc. as it dries.
- After drying, set your oven at 150 degrees F.
- Hang each slab of meat on a wooden pick, and place the wooden pick across the oven racks with the meat hanging between the tines. You can dry a lot of jerky by doing it this way. Leave the oven door cracked a few inches to allow the moisture to escape as the meat dries.
- Bake overnight or for 12 hours.