How To Make BEEF JERKY - Day 16,923
- 7 years ago
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How To Make BEEF JERKY - Day 16,923\r
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Beef Jerky\r
\r
6 Pounds, Top Sirloin Beef, sliced thin\r
1/2 Cup Soy Sauce\r
1/2 Cup Worcestershire Sauce\r
2 Tablespoons Honey\r
2 Teaspoons Garlic Powder\r
1 Tablespoon Paprika\r
1/2 Teaspoon Chili Powder\r
2 Teaspoons Black Pepper, ground\r
\r
Mix all ingredients but beef in a large bowl and allow rehydrating of the spices while you slice the meat very thin. Remove any extra fat pieces that may be on the meat. Add the sliced beef to the spice mixture and mix well so that all pieces are coated in the sauce. Cover and place in the refrigerator for 3-4 hours. Lay the meat out over a wire rack on top of a cookie sheet. Place the meat in the oven at 165F for 3-4 hours until the meat is dried. It might be helpful the check each hour, venting the oven of any humidity built up. You may use a dehydrator for this and a convection oven is great too. When meat is dry, allow to cool to room temperature and place in an air tight container. Should keep for 6 months.
⇊⇊⇊ More Info: ⇊⇊⇊\r
\r
CONNECT WITH ME IN OTHER WAYS!!\r
▶ INSTAGRAM: \r
▶ SNAPCHAT: eudaemonius\r
▶ TWITTER: \r
▶ FACEBOOK: \r
▶ RECIPES: EudaemoniusMarkII@Gmail.com (subscribe in the subject)\r
▶ ETSY: \r
▶ STRUGGLE SOUP: (my other YouTube channel)\r
\r
▶YOUREVERYDAYSANTA Gear!\r
▶ \r
\r
===================\r
Help support all these ivities by visiting my Etsy Store and Amazon Store.\r
===================\r
\r
\r
Check out my blog here.\r
===================\r
\r
Recently Posted videos\r
How To Make BEEF JERKY - Day 16,923\r
\r
Taste Test - KOREAN CRACKERS & RUSSIAN BEST TEA - Day 16,807\r
\r
Taste Test - INDIAN KHARI TEA CRACKERS - Day 16,748\r
\r
Taste Test - HELLO TOOTHPASTES - Day 16,807\r
\r
Taste Test - CHOCOLATE WAFER TART - Day 16,907\r
\r
Taste Test - GREEK CHEESE SPIRAL & FIG BARS - Day - 16,807\r
\r
How To Make KOLOCZKI COOKIES With Mom - 200th Video Celebration - Day 16,895\r
\r
===================\r
Want this recipe emailed to you instead for easy printing? \r
Just send an email to EudaemoniusMarkII@gmail.com\r
#YourEveryDaySanta\r
#Eudaemonius Instagram - @Eudaemonius\r
\r
\r
EudaemoniusMarkII@Gmail.com\r
\r
\r
\r
Love to hear from you. Questions? Comments?\r
If you would like to send products to review, they can be mailed to:\r
\r
Robert Jones\r
PO Box 353\r
Santa Barbara, CA 93116\r
\r
Copyright, new Blue Marble Bounty, Inc.\r
\r
Subscribe - Zeichnen! – Suscribir - 订阅 – Dìngyuè - サブスクライブ – Sabusukuraibu - \r
الاشتراك - सदस्यता ले – подписываться - Odebírat\r
\r
===================\r
\r
Beef Jerky\r
\r
6 Pounds, Top Sirloin Beef, sliced thin\r
1/2 Cup Soy Sauce\r
1/2 Cup Worcestershire Sauce\r
2 Tablespoons Honey\r
2 Teaspoons Garlic Powder\r
1 Tablespoon Paprika\r
1/2 Teaspoon Chili Powder\r
2 Teaspoons Black Pepper, ground\r
\r
Mix all ingredients but beef in a large bowl and allow rehydrating of the spices while you slice the meat very thin. Remove any extra fat pieces that may be on the meat. Add the sliced beef to the spice mixture and mix well so that all pieces are coated in the sauce. Cover and place in the refrigerator for 3-4 hours. Lay the meat out over a wire rack on top of a cookie sheet. Place the meat in the oven at 165F for 3-4 hours until the meat is dried. It might be helpful the check each hour, venting the oven of any humidity built up. You may use a dehydrator for this and a convection oven is great too. When meat is dry, allow to cool to room temperature and place in an air tight container. Should keep for 6 months.