Back to Recipes

Beef Jerky
1 Lean Brisket, flank or chuck roast
½ C. Soy Sauce (La Choy)
¼ tsp Garlic Salt
¼ tsp Lemon Pepper

Trim off fat. Cut lengthwise with grain into thin strips not more than ¼ “ thick (it’s easier to do when it is half frozen).

Pour sauce etc. over beef strips (coat-well-toss). Let marinate in refrigerator at least 1 hr. to over night.

Place on wire rack on top of cookie sheet. Arrange strips on rack to touch.

Start oven 150 – 175 degrees, varying from 6-12 hours depending on strip thickness.
Keep eye on them. Check after 5 or 6 hrs. Turn over pieces that are not done and take off the rack those that are done.

Beef jerky should not be crisp. If it is, oven is too hot or cooking was to long. Drain on paper towel. When cooled, store in zip-lock bags