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Beef Jerky

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Preparation info
  • Makes about

    1 lb

    • Difficulty

      Easy

Appears in
Better From Scratch: Delicious DIY Foods to Start Making at Home (Williams-Sonoma)

By Ivy Manning

Published 2014

  • About

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), trimmed of all exterior fat
  • 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

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