Basic Beef Jerky
From Atkinspedia
| [[Image:|200px|center|]] | |
| {{{Caption}}} | |
| Net Carbs per serving | 4 |
| Phase | OWL |
| Cooking Method | Bake |
| Prep Time | 20 minutes |
| Cooking Time | 5 hours |
| Ingredients | |
|---|---|
| 2 lbs 1/4 c 1/4 c dash 1/4 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 2 1/2 tsp. | meat/beef roast water Worchestershire sauce liquid smoke cayenne pepper onion powder garlic powder chili powder black pepper salt |
Basic Beef Jerky is an OWL acceptable recipe and makes a great snack if you are craving for something in the late evening or anytime.
Instructions
Use lean beef roast, sliced thin. I freeze it first then slice it on my meat slicer, but you can slice with a knife if it isn't frozen solid.
Mix ingredients together in a zip-lock bag and marinade meat over night in refrigerator. Lay strips out flat on racks and place in oven set on very low temperature, 150 degrees C if possible. (Leaving oven door open slightly will help move air and dry meat.) Dry jerky for several hours, depending on temperature and thickness or meat. Check when you can start to smell it. Remove strips from rack when dry. Pieces should bend when dry, but not break. If they break when bent, they have dried too much. If left on too long or sliced too thin it will be brittle. If taken off too early or sliced too thick it will be very chewy. Store in zip-lock bag in refrigerator.
Submitted by AtkinsAllTheWay member Spudmasher
