Preparation:
Mix the above ingredients.
This amount of sauce is sufficient for three pounds of meat or about 20 - 25 strips, more than the average oven can handle which will dry to a whopping 18 ounces or so. Now, glop it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size. You'll know when the meat is ready as your family will begin stealing jerky right out of the oven.
SPICY EDITION: ADD -
2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper
ONE MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with all red meats. Don't fill the bowl with water as you normally would, you're drying the meat remember? And forget the Liquid Smoke if you dry the meat this way, otherwise you will have "smoked" the meat to |
