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Beef Jerky
Preparation info
- Makes about
1 lb
- Difficulty
Easy
Appears in
By Ivy Manning
Published 2014
Long before the advent of refrigeration, people typically dried and cured meat to preserve it. Beef jerky is an example of this tradition and is probably the easiest preserved meat for the home cook. The result is far superior in texture and flavor to the store-bought product.
Ingredients
- Eye of round, top round, or bottom round beef,
3 lb 1.5 kg - Soy sauce</
Method
Place the meat on a baking sheet and freeze it for 45 minutes, or until firm enough to slice easily. With a long, flexible, very sharp knife, cut the meat into slices ⅛–¼ inch (3–6 mm) thick, across the grain.
In a large, sturdy, resealable plastic bag, combine the soy sauce, bitters, liquid smoke (if using), hot pepper sauce, pepper, and garlic and onion powders. Add the meat slices in