beef jerky
Beef Jerky is a weakness for me. And I love trying different types and brands. However, my mom's recipe is still my all time favorite. It is seriously addictive!
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yield
15 serving(s)
prep time
4 Hr
cook time
6 Hr
method
No-Cook or Other
Ingredients For beef jerky
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4 lbbottom round roast or london broil, (1/4" slices)
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1/2 csoy sauce (wan ja shan or pearl river bridge is our favorite)
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1/4 cworcestershire sauce
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1/2 chot sauce (cholula or louisiana hot sauce is our favorite)
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1 Tbsponion powder
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1 Tbspgarlic powder
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2 Tbspmccormick montreal steak seasoning
How To Make beef jerky
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1In a large gallon ziplock bag, place meat and the rest of the ingredients in the bag. Try to remove as much air from bag and seal. Use hands to knead the bag to help distribute seasoning over the meat equally.
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2Place in fridge for at least 4 hours to marinate. However, over night is the best. While marinating it is good to re knead and flip the bag over a few times to make sure all the meat gets seasoned.
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3Place strips on trays in food dehydrator. Do not overlap the strips. In my dehydrator it only takes about 6 hours for my beef jerky to be done. *If you don't have a dehydrator check out Alton Brown's box fan method, it's genius!
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4Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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