{"product_id":"2940013083011","title":"Cook Book: Beef JERKY RECIPES","description":"SNEAK PEAK:\u003cbr\u003e\u003cbr\u003eBeef Jerky #1 \u003cbr\u003e2 lbs round steak (or flank or brisket)\u003cbr\u003e1\/4 C. soy sauce\u003cbr\u003e1 Tbsp. Worcestershire\u003cbr\u003e1\/4 tsp. ea. pepper and garlic powder\u003cbr\u003e1\/2 tsp. onion powder\u003cbr\u003e1 tsp. hickory smoke-flavored salt\u003cbr\u003e\u003cbr\u003eTrim and discard fat from meat. Cut meat in 1\/8 to 1\/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.\u003cbr\u003e1 1\/2 lb Flank steak\u003cbr\u003e\u003cbr\u003eSelect a 1\/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1\/4 to 1\/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200\u003cbr\u003edegrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.\u003cbr\u003e\u003cbr\u003eBeef Jerky #3 \u003cbr\u003e1\/2 ts Pepper (MORE FOR HOT)\u003cbr\u003e1\/2 ts Garlic Powder\u003cbr\u003e1\/2 ts Onion Salt\u003cbr\u003e1 lb Beef Roast\u003cbr\u003e1\/2 c Soy sauce\u003cbr\u003e1\/2 ts Garlic Salt\u003cbr\u003e1\/2 ts Lemon Pepper\u003cbr\u003e\u003cbr\u003eMarinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours.\u003cbr\u003eBeef Jerky #4 \u003cbr\u003e1 Flank Steak Or London Broil Coarse Black Pepper\u003cbr\u003e1\/2 c Soy Sauce\u003cbr\u003eGarlic Powder\u003cbr\u003e\u003cbr\u003eCut flank steak or london broil into 1\/4\" strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT exceed 150 degrees F.\u003cbr\u003e2 lb London Broil\u003cbr\u003e1\/2 c Soy sauce\u003cbr\u003e2 tb Worstershire sauce\u003cbr\u003e2 ts Garlic powder\u003cbr\u003e2 ts Onion powder\u003cbr\u003e2 ts Fresly ground black pepper 2 ts Red pepper flakes, less for sissies 2 tb Liquid smoke\u003cbr\u003e\u003cbr\u003eFreeze 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. 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.\u003cbr\u003e\u003cbr\u003eBeef Jerky #6 \u003cbr\u003e2 lb Round steak, chuck steak or roast\u003cbr\u003e1 ts Onion salt\u003cbr\u003e1\/2 ts Salt\u003cbr\u003e1\/2 ts Garlic salt\u003cbr\u003e1\/2 ts Lemon pepper\u003cbr\u003e1\/2 ts Sausage seasoning\u003cbr\u003e1\/2 ts Thyme\u003cbr\u003e1\/2 ts Oregano\u003cbr\u003e1\/2 ts Marjoram\u003cbr\u003e1\/2 ts Basil\u003cbr\u003eCombine the spices in a dish. Cut the meat into strips less than 1\/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag.\u003cbr\u003e1 Flank steak\u003cbr\u003e1 Clove garlic, minced\u003cbr\u003e1\/2 c Honey\u003cbr\u003e1 Pinch pepper\u003cbr\u003e4 tb Lemon juice\u003cbr\u003e1\/2 c Soy sauce\u003cbr\u003e1 Pinch salt\u003cbr\u003e\u003cbr\u003ePut steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1\/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.\u003cbr\u003e\u003cbr\u003eBeef Jerky #8 \u003cbr\u003e1\/2 c Soy Sauce\u003cbr\u003e1\/2 c Worcestershire Sauce\u003cbr\u003e2 tb Ketchup\u003cbr\u003e1\/2 ts Pepper (more for hot)\u003cbr\u003e1\/2 ts Garlic Powder\u003cbr\u003e1\/2 ts Onion Salt\u003cbr\u003e1 lb Beef Roast\u003cbr\u003e\u003cbr\u003eMarinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 -12 hours.\u003cbr\u003eBeef Jerky #9 \u003cbr\u003e2 lb Very lean Flank Steak or Brisket\u003cbr\u003e1\/3 c Tamari Soy Sauce\u003cbr\u003e1 Garlic Clove, minced\u003cbr\u003e\u003cbr\u003eTrim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4\" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally. Drain and arrange in single layer on cooling rack set in baking pan. \u003cbr\u003e\u003cbr\u003eTO BE CONTINUED... Buy now and get all the RECIPES!","brand":"S.H.W.","offers":[{"title":"Default Title","offer_id":47082178740464,"sku":"2940013083011","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013083011_p0.jpg?v=1763587738","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013083011","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}