Ingredients: ½ c. soy sauce
½ c. Worcestershire sauce
½ tsp. Garlic salt
2 tsp. onion powder
2 tsp. liquid smoke
Brisket
Instructions:
Rating ****
For meat use a cheap cut meat, cut with grain very thin, trim off all the fat off the meat. Don’t over crowd the meat in marinade.
Then soak the meat over night in the marinade. Drain the meat,then pat it dry on a paper towel. Bake at 140-130 degrees (lowest heat) with the oven door ajar, for 8 to 10 hours
The beef jerky turned out all right but it was very salty.
At the start the marinade smelled very strong and unappetizing, which it lost while it . Flip the jerky every half hour. was soaking with the meat over night. We found that the brisket cut of meat called for by the recipe, was extremely fatty with nearly one pound of fat cut off out of three pounds of meat. Things we would change next time are making sure our meat is frozen before starting to slice it. Not being frozen makes the meat extremely hard to work with. A The directions called for cutting with the grain, which we found almost impossible to cut in thin strips. We ended up cutting against the grain for convenience sake which was much faster and gave us better slices of meat. Throughout the day the smells from the oven got better and better. The aroma was quite mouth watering.
Beef jerky Dehydration Assignment
http://cooks.com/rec/doc/01627157184-233201-00html
By: Dusty and Grant.
½ c. Worcestershire sauce
½ tsp. Garlic salt
2 tsp. onion powder
2 tsp. liquid smoke
Brisket
Instructions:
Rating ****
For meat use a cheap cut meat, cut with grain very thin, trim off all the fat off the meat. Don’t over crowd the meat in marinade.
Then soak the meat over night in the marinade. Drain the meat,then pat it dry on a paper towel. Bake at 140-130 degrees (lowest heat) with the oven door ajar, for 8 to 10 hours
The beef jerky turned out all right but it was very salty.
At the start the marinade smelled very strong and unappetizing, which it lost while it . Flip the jerky every half hour. was soaking with the meat over night. We found that the brisket cut of meat called for by the recipe, was extremely fatty with nearly one pound of fat cut off out of three pounds of meat. Things we would change next time are making sure our meat is frozen before starting to slice it. Not being frozen makes the meat extremely hard to work with. A The directions called for cutting with the grain, which we found almost impossible to cut in thin strips. We ended up cutting against the grain for convenience sake which was much faster and gave us better slices of meat. Throughout the day the smells from the oven got better and better. The aroma was quite mouth watering.
Beef jerky Dehydration Assignment
http://cooks.com/rec/doc/01627157184-233201-00html
By: Dusty and Grant.
