Beef Jerky Recipes

Ingredients:
1 1/2 pound meat
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic
1/4 teaspoon salt
1/4 cup soy sauce
1/4 cup Worcestershire

Directions:

Meat can be dried without seasoning. Or it can be marinated overnight. Combine pepper, onion, garlic, salt, soy sauce, and Worcestershire sauce. Place marinade in Ziploc plastic bag. Slice lean boneless beef (such as brisket) into 1/8″ strips, trimming fat. Cut with the grain for chewy jerky or across the grain for crumbly jerky.

Add meat to bag of marinade and refrigerate overnight, turning occasionally. Lay strips on oven rack (use foil or pan underneath to catch drippings). Salt to taste. Dry in oven at lowest temperature (150 degrees), leaving door slightly ajar, for 8-12 hours. Turn several times for even drying. Taste test occasionally.

This recipe for Beef Jerky serves/makes 1.5 lbs

Ingredients:
1 1/4 pound boneless lamb or beef shoulder, about 1/2″ thick
3 tablespoons salt
1 clove garlic — peeled and crushed
1 1/2 teaspoon dried red pepper flakes
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried mint
2 tablespoons extra-virgin olive oil

Directions:

Buy boneless lamb or beef shoulder in one long piece, about 1/2-inch thick. Cut meat into 20 strips, each about 3″x1″x1/2″.

Combine 3 tablespoons salt with cloves from 1 small head garlic, peeled and crushed, in a medium bowl. Rub garlic mixture into meat in the same bowl. Wrap and refrigerate overnight.

Preheat oven to 175F. Remove meat from refrigerator and blot off oil with a paper towel. Combine 1 1/2 teaspoon dried red pepper flakes, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon dried mint in a small bowl and rub into meat.

Place meat on a sheet pan and bake for 5-6 hours, until dry but still supple.

Heat 2 tablespoons extra-virgin olive oil in a medium skillet, over high heat. When hot, add meat and fry until crisp on both sides, about 2 minutes.

Remove meat from skillet and cool to room temperature.

Place in a medium jar, cover with fresh olive oil, seal, and store in the refrigerator.

This recipe for Khlea serves/makes 20 pieces

Ingredients:
1 1/4 pound boneless lamb or beef shoulder, about 1/2″ thick
3 tablespoons salt
1 clove garlic — peeled and crushed
1 1/2 teaspoon dried red pepper flakes
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried mint
2 tablespoons extra-virgin olive oil

Directions:

Buy boneless lamb or beef shoulder in one long piece, about 1/2-inch thick. Cut meat into 20 strips, each about 3″x1″x1/2″.

Combine 3 tablespoons salt with cloves from 1 small head garlic, peeled and crushed, in a medium bowl. Rub garlic mixture into meat in the same bowl. Wrap and refrigerate overnight.

Preheat oven to 175F. Remove meat from refrigerator and blot off oil with a paper towel. Combine 1 1/2 teaspoon dried red pepper flakes, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon dried mint in a small bowl and rub into meat.

Place meat on a sheet pan and bake for 5-6 hours, until dry but still supple.

Heat 2 tablespoons extra-virgin olive oil in a medium skillet, over high heat. When hot, add meat and fry until crisp on both sides, about 2 minutes.

Remove meat from skillet and cool to room temperature.

Place in a medium jar, cover with fresh olive oil, seal, and store in the refrigerator.

This recipe for Khlea serves/makes 20 pieces