Snack Recipes
Beef Jerky
Ingredients
- 1 1/2 pounds boneless chuck roast
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup packed brown sugar
- 1 tablespoon liquid smoke (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon extra-spicy seasoning (Mrs. Dash)
- 1 tablespoon onion powder
Instructions
- Partially freeze roast for 2 hours.
- Slice roast across the grain, removing excess fat. Cut into 3/16 to 1/4 inch strips.
- Combine remaining ingredients in a shallow glass container or heavy-duty resealable bag; add beef. Cover tightly and refrigerate for 6 to 8 hours or overnight.
- Place meat in a single layer on a foil lined baking sheet (slices can be placed close together).
- Bake at 140 degrees F to 160 degrees F (or the lowest temperature on your oven) for 8 to 10 hours, occasionally blotting beef with paper towels. Test jerky for dryness (or doneness) by cooling a piece. When cool, it should crack when bent but not
break and there should be no moist spots.
- Cool; cut the jerky into 2 to 4 inch pieces with scissors.
- Store in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 3 weeks or freeze for up to 2 months.