Beef Jerkey

I got this from our local newspaper and while i WAS NOT a big fan of jerkey i knew my son chris loved it so i decided to make it for him.


Rachel Graville's guide to Peppered Gerald Jerkey


Trim the fat and remove tendons from a 2 pound piece of top round steak. (London Broil). two pounds makes 1 lb. of jerkey.

Slice meat against the grain into jerky size pieces (1/4 inch for thick cut jerky, 1/8 inch for thinner jerky).

Make marinade by mixing together --
3 cups of medium beer
2 cups soy sauce (not reduced sodium)
1/2 cup Worcesershire sauce
Two heapng tbls coarse ground black pepper.

Submerge meat in marinade and refrigerate for 6-8 hours, (covered)

Sprinkle each piece of meat with black pepper and place in a 160-175 degree oven for three hours
Note: I did not add this extra pepper and i used a cookie sheet to hold the meat

After 3 hours, flip the meat and cook another hour. Jerky will be done when it firm and almost completely dry

Let cool and store in a large mason jar. (i used a plastic container with a tight lid)

This is my third piece and it's only (9:30 a.m.. LOL


i'm editing this fremind you to make very sure the meat is completely dried before you store it away.



This message was edited Feb 1, 2011 11:40 AM