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Beef Jerky

Beef Jerky

 

INGREDIENTS:

1 1/2 lb Flank Steak

Soy Sauce

 

INSTRUCTIONS:

 

Cut a 1/2 inch thick of the flank steak.

 

Cut away all fat.

 

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 sauce to cover meat.

 

Toss to coat each piece.

 

Cover and refrigerate for several hours or over night.

 

Lift meat from marinade, drain, dry for a couple of hours on dish.

 

Arrange meat strips in single layer on cake cooling rack.

 

Place in oven in low heat (175F to 200F) or until meat is completely dried.

 

Store in air-tight container.

 

Serve when desired.

Posted by: / July 06, 2010

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