Gramp’s Kitchen – Beef/Deer Jerky

Beef/Deer Jerky

1 ½ pounds of flank steak trimmed and partially frozen
½ teaspoon season salt
¼ teaspoon pepper
¼ cup soy sauce
2 tablespoons liquid smoke
1 teaspoon onion powder
¼ cup Worcestershire sauce
1 teaspoon monosodium glumate “accent”
1/3 teaspoon garlic powder

Slice beef across the grain into ¼ inch thick slices – Place in a shallow dish – In a small bowl combine remaining ingredients pour over beef – cover and refrigerate overnight. – Pre-heat oven to 150 degrees – lay beef strips on a rack set over a foiled lined baking pan – place in oven – prop oven door open with a pencil – bake 8-12 hours or until meat is dry and chewy – perfect for snacking

Jerky

1 ½ pound of deer meat cut in ¼ inch thick strips

Sauce:

½ teaspoon season salt
½ teaspoon pepper
1 teaspoon accent
1/3 teaspoon garlic
1 teaspoon onion powder
1 tablespoon liquid smoke
¼ cup Worcestershire sauce
½ cup soy sauce

Lay meat in a glass or plastic pan – put sauce over to cover and coat it – let marinate over night – turn once after has set a while – put on grate with tin foil under it so it is only 1 strip deep – put in oven at 150 degrees for 4-5 hours to dry but not too hard – leave a crack in the oven door – Store in a glass jar

*Recipe from unknown source. Found in my Grandparents kitchen.

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