Beef Jerky

From the kitchen of Mary Elizabeth Stanford (Grandmother-in-law of Alissa Lines Richardson)


*For this recipe I only use London Broil.

Preparing the meat:
1. For the best results place the frozen meat in the refrigerator over night, then trim as much fat off the edge of the meat as much as possible.

2. Slice the meat 1/8 of an inch thick

3. Layer the slices in a 9 x 13 pan, switching the pattern for each layer

Marinade:
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon liquid smoke

Combine all ingredients in a bowl and mix together well. To add a little more flavor add some fresh ground pepper or red pepper flakes. Once it is mixed together really well, pour over the meat. Rub the marinade into the meat. Cover with foil and refrigerate for 1-2 days, moving the slices of meat around at least once (not always necessary but this allows all the meat to be thoroughly covered in the marinade).

Dehydrating:
Use the meat setting on your dehydrator. Place slices of meat on the dehydrator close enough to get a lot on one layer but do not overlap them. Check the meat every 1/2 an hour, alternating each layer. (I like our jerky to not be totally dried out but done so I usually let it dehydrate for about 2 hours) Cooking time also depends on how much meat you have so just keep an eye on it!