| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
London Broil |
| 1/2 |
c |
Soy sauce |
| 2 |
tb |
Worstershire sauce |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Onion powder |
| 2 |
ts |
Fresly ground black pepper |
| 2 |
ts |
Red pepper flakes, less for sissies |
| 2 |
tb |
Liquid smoke |
INSTRUCTIONS
Freeze the London Broil or other lean roast. When ready to make jerky,
remove the roast from the freezer and let partially thaw. When just able to
slice, first remove all fat and then slice against the grain in thin (1/4
inch or less) slices. Cover the meat with the marinade, turn from time to
time and let marinade overnight. In the morning line a shallow cookie
sheet with a few layers of paper towels. Place on lower rack. Place upper
rack in oven in top position and lower rack in lower position. Hang the
beef slices from the upper rack with tooth picks above the paper towels. I
find about 6 hours at 160F average temp is about right.
If your oven is real tight, you might crack open the door a bit to allow
the water vapor to escape.
Posted to MM-Recipes Digest by Mike Reeves <kc6dmq@ix.netcom.com> on Feb
12, 1998
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”