1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (12g) Recipe makes 50 servings The following items or measurements are not included below: 1 teaspoon seasoning salt 1/4 teaspoon pepper 2 tablespoons liquid smoke
Calories 17
Calories from Fat 6		(38%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 130mg		5%
Potassium 49mg		1%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.2g
Protein 2.1g		4%
detailed view... how is this calculated?

Excellent Beef Jerky

Recipe #94233 | 1 day | 1 day prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: AlexCooley
Jun 24, 2004

This jerky is better than anything you can find at the store.

SERVES 50 (change servings and units)

Ingredients

1 lb flank steak
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/3 cup la choy soy sauce
1/3 cup Worcestershire sauce
2 tablespoons liquid smoke

Directions

1
Pat flank steak dry and slice into this strips across the grain of the meat.
2
Mix all ingredients and meat slices in a plastic bag making sure each piece is getting marinaded.
3
Refrigerate overnight.
4
Drain meat on paper towels blotting well.
5
Place meat directly on oven rack and cook at 140º for three hours.
6
It helps to put a piece of foil on the oven floor to catch the drippings.
7
Keep in a jar and refrigerate overnight.

Questions about this recipe?

Featured Reviews for This Recipe

From: AnnaMarieCooking4Free

On Nov 6, 2009

The best recipe for jerky yet!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Picholine

On Jun 6, 2009

Excellent indeed! Turned out even better than storebought jerky. I made it as directed except for adding a 1/4 t of red pepper flakes which gave it a nice zing--I would add even more for a spicy hot jerky. I forgot to drain the meat on paper towels, but putting foil on the bottom of the oven prevented it from being too messy. The lowest temp on our oven is 170, so that's what I used. I had to go out so I turned it off after two hours, and it was practically done when I came home, but I turned it back on for another 40 minutes or so, and it was perfect. I kept it in the refrigerator all afternoon, and then we ate it all that night (it was too good to resist!), so as I write this, I'm marinating a double batch.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #587073

On Dec 19, 2007

This truly is excellent beef jerky. So much better than what I have been buying in the stores. The only changes I made was to increase the garlic and onion powder to my taste and added some red pepper flakes. Other than that, it is one of the best recipes out there. I used Lawry's seasoning salt because I like that the best. Very Good recipe and I highly recommend it.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Acadia

On Nov 17, 2008

This jerky was excellent just like the name. I used a sirloin steak which we had already used the other half of for steak, so we knew it didn't have much flavor. After slicing it thin and placing it in the dehydrator it turned into a wonderful snack food! I tagged this in the Diabetes Awareness Cooking Tag Game.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews