Grandpa’s Beef Jerky
- 2 LBS of lean, long grain meat, flank steak
- Marinate as described in Step 4
- Put the meat into the freezer for 30 minutes – this will help you slice it thinly
- Meanwhile combine 1/3 C salted soy and 2/3 C Worcestershire, and 2 TBL brown sugar, 1 tsp each black pepper and citric acid, garlic powder, celery salt, onion powder, liquid smoke, and GTP.
- Remove and slice immediately following (not against) the grain of the meat about the thickness of thick cut bacon
- Let marinate overnight
- Lay pieces flat on parchment paper and pat dry
- Lay strips out flat on a large oven rack.
- Place on oven rack to allow time and space to dry.
- Gas oven: have on pilot and oven light only.
- Electric: set at 100 to 125 degrees.
- Toaster oven: Press TOAST about once every hour until it is the texture you like it. (8-12 times)
- Dry for 10 to 18 hours. Prop oven door open with knife.
Alternately put strips on clean cellulose air filters and put on top of a box fan. Turn on and run for about 8-12 hours. Should be dry, but still slightly pliable
