2 lb London Broil
1/2 cup Soy sauce
2 tbsp Worstershire sauce
2 tsp Garlic powder
2 tsp Onion powder
2 tsp Fresly ground black pepper
2 tsp Red pepper flakes, less for
-sissies
2 tbsp Liquid smoke
A Recipe for
Mike's Beef Jerky
Hunger is the best sauce in the world. |
| Cervantes |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
This Recipe for Mike's Beef Jerky is one of thousands in the Recipes-to-go Beef Cookbook.
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Mike's Beef Jerky from the recipe cookbook of Recipes-to-go (Beef)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Freeze the London Broil or other lean roast. When ready to make
jerky, remove the roast from the freezer and let partially thaw. When
just able to slice, first remove all fat and then slice against the
grain in thin (1/4 inch or less) slices. Cover the meat with the
marinade, turn from time to time and let marinade overnight. In the
morning line a shallow cookie sheet with a few layers of paper
towels. Place on lower rack. Place upper rack in oven in top
position and lower rack in lower position. Hang the beef slices from
the upper rack with tooth picks above the paper towels. I find about
6 hours at 160F average temp is about right.
If your oven is real tight, you might crack open the door a bit to
allow the water vapor to escape.
Serves: 1
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