Wednesday, May 26, 2010

Jerky from Heaven

A hearty medium heat peppered jerky developed from years of experimentation. Best I ever ate at a fraction of retail!
  • 2 lbs London Broil, fat trimmed off
Occasionaly Tom Thumb/Safeway has this for $1.99 lb!. Any meat will work, but London Broil results in the best flavor and tenderness.

  • ½ cup soy sauce
  • ½ cup Worcester sauce
  • ½ cup Teriyaki sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Liquid Smoke
  • 1 teaspoon ground cayenne (double for Jerky from Hell)
  • 1 teaspoon fine ground pepper
- Slice London Broil 3 mm thick (I use electric slicer, meat semi-frozen).

- Marinade overnight (or a few hours in a Foodsaver vacuum canister).

- Place strips on dehydrator* racks and sprinkle generously with coarse ground pepper.

- Jerky is done when all softness is gone.

*The Snackmaster Dehydrator (I got mine at is fantastic. It takes about 3 hours per batch. I double the recipe and run 2 batches.


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