31 Days of MOO No. 22 MOO Beef Jerky
Early explorers packed their saddle-bags with sun-dried beef jerky for their meat supply on long journeys. Today’s backpackers, campers and skiers can enjoy a modern version of jerky. Produced by a method that that is similar to the old-fashioned sun-drying method, this jerky is oven dried for 10 hours.
Simply cut lean meat into long, thin strips about 3cm wide. Sliced with the grain, it will be more tender. The result is a chewy, seasoned snack you can enjoy for your next outdoor excursion or just while you're watching TV.
Beef Jerky
Ingredients:
500g - 1kg round or chuck steak
½ cup soy sauce
Garlic salt to taste
Lemon pepper to taste
Oven Method:
Cut steak with the grain in long in strips no more than 6mm thick.
Combine meat and soy sauce; pour over the steak and toss to coat evenly.
Drain and discard soy sauce.
Sprinkle both sides of strips with garlic salt and lemon pepper.
Put steak strips in a single layer on an ungreased cookie sheet.
Bake at 55 degrees Celsius for 10 HOURS. (Do not allow temperature to go above 55 degrees.)
Yield is between 250g - 500g of delicious beef jerky.
Note: Partially freeze meat for easier slicing. Store jerky in airtight container.
Dehydrator Method:
Follow the slicing and marinading instructions above.
Lay the steak strips in single layers on the dehydrator trays.
Cook at 55 degrees Celsius for 4 –15 hours depending on the size & thickness of the pieces. If using a dehydrator check your instruction booklets for cooking times..
Simply cut lean meat into long, thin strips about 3cm wide. Sliced with the grain, it will be more tender. The result is a chewy, seasoned snack you can enjoy for your next outdoor excursion or just while you're watching TV.
Beef Jerky
Ingredients:
500g - 1kg round or chuck steak
½ cup soy sauce
Garlic salt to taste
Lemon pepper to taste
Oven Method:
Cut steak with the grain in long in strips no more than 6mm thick.
Combine meat and soy sauce; pour over the steak and toss to coat evenly.
Drain and discard soy sauce.
Sprinkle both sides of strips with garlic salt and lemon pepper.
Put steak strips in a single layer on an ungreased cookie sheet.
Bake at 55 degrees Celsius for 10 HOURS. (Do not allow temperature to go above 55 degrees.)
Yield is between 250g - 500g of delicious beef jerky.
Note: Partially freeze meat for easier slicing. Store jerky in airtight container.
Dehydrator Method:
Follow the slicing and marinading instructions above.
Lay the steak strips in single layers on the dehydrator trays.
Cook at 55 degrees Celsius for 4 –15 hours depending on the size & thickness of the pieces. If using a dehydrator check your instruction booklets for cooking times..