Beef Jerkey Recipe




Beef Jerkey Ingredients

1 1/2 lb Flank Steak

A Recipe for
Beef Jerkey

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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This is a recipe for Beef Jerkey from the recipe cookbook of Recipes-to-go (Beef)


Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




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Beef Jerkey

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.







Beef Jerkey Directions

Select a 1/2 inch thick flank or top round steak. trim away all fat
then partially freeze until firm. Slice across the grain in a 1/4 to
1/2 inch wide strips. Place meat strips in a shallow dish or heavy
plastic bag. Add soy or terriyaki sauce to cover meat. If desired
onion or garlic powder or Worcestershire sauce may be added. Toss to
coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of
hours. Arrange meat strips in single layer on fine wire screen or
cake cooling rack. Place in low oven (175ø to 200øF) or slowly
smoke-cook in smoker until meat is completely dried. Store in
air-tight container. Serve as a appetizers/index0005.html">snack or appetizer.

Serves: 30

 

 

 

 

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Beef Jerkey Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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