Beef Jerky
Beef Jerky
3 lb. lean london broil
2 C. water
1 T. salt
pepper
Remove all visible fat. Cut lengthwise of grain, very thin about 1/8". Use 2 C. water with 1 T. salt. Dip meat strips in water and salt solution. Lay on tray over paper towel. Sprinkle with pepper and place on wire rack under a cookie sheet. Place in 140˚ oven for 3-4 hours. If gas oven, turn flame off and leave in oven for about 2 more hours. Should be completely dry but not burnt.
Store in a sealed container to keep dry.
Note: Slightly freezing the meat prior to prep will make slicing easier.
