Who wants to try?
KenSmith108
Posts: 1,967 Member
I do! 
Homemade Beef Jerky
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
Directions:
1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight (8 hrs.).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175°F).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven.
or 
Homemade Beef Jerky
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
Directions:
1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight (8 hrs.).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175°F).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven.
or 4
Replies
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Thanks for the recipe. Captured to my android. I'll be trying it out.0
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*drool* I eat copious amounts of jerky.0
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That looks AWESOME!!!
O_o0 -
Panda_Poptarts wrote: »*drool* I eat copious amounts of jerky.
I love jerky when it isn't sweet and most store bought is way too sweet for me0 -
KenSmith108 wrote: »I do!
Homemade Beef Jerky
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
Directions:
1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight (8 hrs.).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175°F).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven. or
Wow!!! I was looking for snacks to take on an upcoming 10 day vacation, and this would be PERFECT!!! Please tell me they taste as amazing as they look. Cuz I am making them this weekend!0 -
RowdysLady wrote: »Panda_Poptarts wrote: »*drool* I eat copious amounts of jerky.
I love jerky when it isn't sweet and most store bought is way too sweet for me
I have a local butcher who uses 1/4 cup brown sugar for 10lb of meat. Barely anything. It is so, so smoky. I really love it.0 -
Ooooh that looks so delicious. Thank you for sharing! I am not a sweet meat eater....so this is perfect for me!0
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I don't know if I'll try this myself since we aren't real jerky fans. But what I will do is pass this on to a friend. He owns the only real butcher shop in town and has a devoted clientele of customers who like his products, his service and his offerings of in-house and local items. If Kevin doesn't want to make it for sale, I know he'd like to post it next to the London broil packages. You know, just as a hint.
On a barely related note, Kevin also sells quart jars of locally harvested honey, local in this case meaning about three miles away. If you haven't tried real, unprocessed honey, you should. I know we're restricting our intake of sweet stuff, but genuine honey has a taste unlike any grocery store product (I don't know where this particular colony of bees hangs out in its off hours but the honey has a distinct undertone of bourbon) and you only need a wee tiny bit of it.2
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