Beef Jerky
 

So for those asking here is my recipie.

3 lbs beef cut into 1/4" slices. ( i like to use carne asada and hand trim the fat off)
2/3 cup Worcestershire
2/3 cup soy sauce
Liquid smoke... As much as you need. Be careful of concentrates.
1 teaspoon salt optional
1 teaspoon each: black powder, garlic powder, onion powder.

Put in gallon ziploc bag and let sit in your fridge for 24-36 hours.

Use your dehydrator and enjoy. You can alter the marinate to your taste.

Mmmmm...... now how much is the shipping to Canada for some samples ?? I'd come get 'em but Seattle is a 5 days drive for me at least...

Thanks. My dehydrator has now been cleaned and is ready for use after being stored for many years. Jerky has always been my favorite to do. Now to find some suitable meat. Special cuts are just not easy to find in the rural, deep south area I live in.

Thanks again,
Molly

Top round steak works well...

The best liquid smoke and Worcestershire sauce I found each ave 1g of carbs. Is yours better than that?

i agree!!! I'd pay for samples!! :)

Hmmm, we might try this tomorrow! Thanks for sharing your recipe!

I don't have a dyhydrator.. .any ideas for how long and temp in the oven?

this is great i just orderd mine this morning.

Heres an oven recipe....reduce recipe to make the amount you want....
Ingredients

4 pounds round steak
4 tablespoons onion powder
1 1/3 teaspoons black pepper
1 1/3 teaspoons garlic powder
2 pinches salt
1 teaspoon dry Italian-style salad dressing mix
1 cup Worcestershire sauce
1 cup soy sauce
1 teaspoon hot pepper sauce
Liquid smoke optional and to taste
Directions

TRIM ALL VISIBLE FAT and Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours.
Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C).
Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.

...I like to add other spices to get a hotter finish...have fun! I turn the heat up to 170 and cracked the oven door to exhaust the moisture. Watch your time, mine finished 3.5 hours...don't over cook. Should bend not snap. Good stuff!
Jake

I am wondering as well. The bottle I have in my fridge, has molasses as an ingredient. Is it still ok to use?

This sounds yummy. I love jerky as well and it's nice to control the carb content but how much could I eat and where would it fit in my routine?

Hubby just made some using Flank Steak, yum :)