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Ingredientes
- 1 x -3 lb London broil, cut into strips one inch wide and no more than 1/4" thick (put the meat into the freezer for awhile, for easier and thinner slicing)
- 2/3 c. Worcestershire sauce
- 2/3 c. soy sauce (Lite, preferred)
- 1 Tbsp. each garlic and onion pwdr
- 1 tsp black pepper
- 1 Tbsp. salt
- 1 x -2 tsp crushed red pepper for spicy version
- 1 Tbsp. liquid smoke (optional)
Direcciones
- Combine marinade and meat in large ziplock bag. Knead to make sure all meat is coated. Chill several hrs or possibly overnight. Drain marinade. Spread strips on paper towel to drain further while preparing dehydrator. Drying times will vary but should take about 4-5 hrs. Flip meat and rotate racks.
- Dry the meat at 145 degrees for about 5 - 10 hrs, or possibly till the meat is pliable,but does not break when bent. Store the cooked meat in plastic bags. The butchers at the grocery stores are usually willing to slice the meat for you.
- There are some wonderful jerky recipes at this site:
