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Cattle Corner: Favorite Beef Jerky
Favorite Beef Jerky is from The Real Ranch Cookbook, from the Elko County CattleWomen.
2 pounds beef round steak, chuck, brisket or flank steak
1⁄4 cup soy sauce
1 tablespoon Worchestershire sauce
1⁄4 teaspoon ground pepper
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄8 teaspoon freshly grated nutmeg
1⁄8 to 1⁄4 teaspoon ground ginger
1⁄2 teaspoon Liquid Smoke
1. Remove all gristle and fat from meat. Cut meat across the grain in strips 1⁄8- to 1⁄4-inch thick. For easier cutting, freeze meat and thaw just enough to slice easily.
2. Mix together remaining ingredients and pour over meat. Distribute marinade well through meat.
3. Refrigerate covered, five hours or overnight. Arrange meat in a single layer on dehydrator trays. Dry about five hours or overnight. Also may be cooked on baking sheets for 12 plus hours on the oven's lowest setting, approximately 150 F. Store in airtight containers.