Beef Jerky
Homemade beef jerky marinated overnight in dark soy, Worcestershire, liquid smoke, garlic, and ginger — then slow-dried until perfectly chewy and intensely flavored.
Ingredients
- 1 lb top round
- Salt
- Pepper
- Liquid smoke
Instructions
- 1
Remove all fat from 1 lb beef* top round (thickly cut) steak.
- 2
Freeze until icy.
- 3
Cut into very thin strips, cutting ACROSS GRAIN for crisp jerky and WITH GRAIN for chewy jerky.
- 4
Place sliced meat in bowl or baking dish in a single ½-inch layer.
- 5
Sprinkle with salt, pepper and liquid smoke.
- 6
Repeat layers of meat and seasoning.
- 7
When finished with meat layers, weight down with a large plate or heavy object and cover. Chill overnight.
- 8
Next day, drain meat.
- 9
Pat dry.
- 10
Arrange meat slices on rack in shallow baking pan.
- 11
Bake at 250° F till dry, about 3 ½ to 4 hours.
- 12
Cool.
- 13
Store in airtight container in refrigerator or at cool room temperature.