Published
October 1, 2002
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Beef Jerky
A note about safe meat handling: Be sure those hands are washed thoroughly both before and after handling the uncooked meat. Once the hands are washed, place plastic bags over them for gloves. Do not forget to wash the hands after removing the gloves. The bacteria on meat can be dangerous if a finger gets in the eyes or mouth.
This recipe is for a large batch, because men seem to enjoy it so much. It can be cut in half. I recommend that you make the full recipe, and hide half of it when finished. Male members of the household will consume any available amount of this with a speed that will astound you.
Ingredients
3 pounds lean Beef, cut very thinly.
2 tablespoons plus 2 teaspoons Seasoned Salt
1/2 cup Brown Sugar,
1/2 cup Onion Powder
1 tablespoon Garlic Powder
3 tablespoons Lemon Pepper
1 cup Vegetable Oil
Method
If the butcher does not want to slice the meat for you, put it in the freezer until it is half frozen, and then cut it. It will be much easier that way.
Make a paste using all the ingredients, except the Beef.
Coat both sides of each piece of meat with this paste. This is most easily done with your fingers, but you could use a pastry brush, if you prefer. When all the meat is thoroughly coated, cover it with plastic wrap and allow it to marinate inside the refrigerator for 2 hours.
Line two cookie sheets with aluminum foil.
Put wire cooling racks inside them and spray the racks with a non-stick vegetable oil spray.
Spread the meat on the racks.
Place the pans in an oven which has been preheated to 275 degrees.
It will take 1 1/2 to 2 hours for it to become dry and brittle. Remove from the oven, cool, and store in an airtight container.
Excerpts from It's Not Just Chicken Soup.
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