Thursday, January 13, 2011

really hard beef jurky

1 pound very lean beef

4 tablespoons soy sauce

4 tablespoons teriyaki sauce

1 table spoon ketchup

1 table spoon of chipotlay

Trim as much of the fat and gristle from the beef, losing some meat is preferable to getting any of this junk in the jerky.

Cut the meat into thin strips (1/8”). This is easier to do if you put the meat in the freezer for 1 hour before cutting.

Mix all the wet ingredients in a bowl, and then add the meat. Leave for at least 1 hour ( I always leave to a full day before drying)

Dry either in an over set at the lowest temperature with the door open or in a dehydrator until the meat is flexible but not too much so. not for 35 hours!

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