Ol-blue
Sous Chef
This is the best beef jerky I have ever made. When my husband takes it to work he is always asked for the recipe.
Enjoy! Debbie
BEEF JERKY
1 to 2 pound(s) BEEF; I Like To Use Beef Brisket Or Round Steak.
1 bottles ALLEGRO MARINADE; Original.
1 bottles SZECHUAN HOT AND SPICY STIR-FRY SAUCE
1 tablespoon(s) RED PEPPER FLAKES
1/4 cup(s) SOY SAUCE
1/4 cup(s) WORCESTERSHIRE SAUCE
1/2 teaspoon(s) CUMIN
1/2 teaspoon(s) ONION SALT
1/2 teaspoon(s) WHITE PEPPER
1/2 teaspoon(s) BLACK PEPPER
2 tablespoon(s) LIQUID SMOKE
_____
Mix marinade ingredients together in a bowl and let sit for one day in the refrigerator; do not add the meat.
Cut meat into 1/8 strips, this is easier to do if meat is slightly frozen.
Add meat to marinade and place back in the refrigerator for 24 hours.
Drain and arrange meat in single layer on wire racks.
Set in a cookie sheet or have aluminum foil under for drippings.
Bake in oven at 145 degrees for 6 to 8 hours or in dehydrator until dry.
I like to leave my oven door open a little to let out moisture.
Blot meat on paper towel to remove excess fat, if there is any.
Store in tightly covered container.
*I can only find the Allegro Marinade at Fred Meyers, so here is a link to a store locator.
http://www.allegromarinade.com/locator.html.
Enjoy! Debbie
BEEF JERKY
1 to 2 pound(s) BEEF; I Like To Use Beef Brisket Or Round Steak.
1 bottles ALLEGRO MARINADE; Original.
1 bottles SZECHUAN HOT AND SPICY STIR-FRY SAUCE
1 tablespoon(s) RED PEPPER FLAKES
1/4 cup(s) SOY SAUCE
1/4 cup(s) WORCESTERSHIRE SAUCE
1/2 teaspoon(s) CUMIN
1/2 teaspoon(s) ONION SALT
1/2 teaspoon(s) WHITE PEPPER
1/2 teaspoon(s) BLACK PEPPER
2 tablespoon(s) LIQUID SMOKE
_____
Mix marinade ingredients together in a bowl and let sit for one day in the refrigerator; do not add the meat.
Cut meat into 1/8 strips, this is easier to do if meat is slightly frozen.
Add meat to marinade and place back in the refrigerator for 24 hours.
Drain and arrange meat in single layer on wire racks.
Set in a cookie sheet or have aluminum foil under for drippings.
Bake in oven at 145 degrees for 6 to 8 hours or in dehydrator until dry.
I like to leave my oven door open a little to let out moisture.
Blot meat on paper towel to remove excess fat, if there is any.
Store in tightly covered container.
*I can only find the Allegro Marinade at Fred Meyers, so here is a link to a store locator.
http://www.allegromarinade.com/locator.html.
), but I didn't use liquid smoke and substitute the Allegro marinade with Italian dressing. I would also used a meat tenderizer to pound the meat thin enough to be around 1/8" thick.
