| a great free beef jerky recipe that does not require | | | | Ginger |
| a dehydrator, simply because not all of us can afford | | | | Maple Syrup |
| to go out and get one, or have no need for one. | | | | Well, no doubt you get the idea. And to give you a |
| That's no problem; making jerky in the oven is easy | | | | bit of a kick-start, here is a marinade recipe we |
| — ok, it take a bit longer than a dehydrator, | | | | rather like. For this recipe you will be using ½ cup |
| but in the long run, you may even prefer doing jerky | | | | of maple syrup, 1 crushed garlic clove, ½ cup soy |
| that way. | | | | sauce, 1 tsp crushed Lemon Pepper and a pinch of |
| The basic steps for preparing to make beef jerky, or | | | | ginger. Just do NOT use plain salt or anything greasy. |
| any other kind of jerky for that matter, are pretty | | | | You don't need the extra salt, as the soy sauce has |
| much the same. The only thing that sets your jerky | | | | enough in it already. |
| apart from others will be what you use to flavor | | | | Ok, it's the next day and you want to oven dry your |
| your marinade. That is the creative challenge and you | | | | beef jerky. Stick some foil on the bottom of the |
| will find yourself making different batches each time | | | | oven to catch any drips. Make it into a "pan" and |
| you fire up your oven. The other thing that is likely | | | | when it's time to turn the meat over, change the pan |
| to happen is that you will be making beef jerky fairly | | | | so the drippings don't burn and smoke up the jerky. |
| often, because anyone else in the house will be | | | | Fill the top rack first, then the second one, and make |
| eating it before it has a chance to sit. | | | | sure they are at their highest positions. |
| So, where do you start? First choose your meat, and | | | | Set the temperature to a minimum of 160 degrees |
| that may be fish or bison, but we will stick with beef | | | | up to 180 degrees. We suggest you start with the |
| for this recipe. We would suggest one of two cuts, | | | | lower temperature first. When the dripping has quit, |
| either London Broil or Sirloin Tip. Partially freeze it for | | | | turn the meat over. Keep moving the meat around |
| about 30 minutes and then slice it thinly with the | | | | to make sure it is getting enough warm heat or you |
| grain. If you happen to really like chewy jerky, then | | | | will have trouble with some pieces being "wetter" |
| slice against the grain. If not, stick with the | | | | than others. Remember, you do not want to turn the |
| conventional method. | | | | oven up to help it dry out because you want to dry |
| Now, whip up your marinade and drown the sliced | | | | the meat, not cook it. |
| meat in it overnight in the fridge. Here are some of | | | | Making our free beef jerky recipe in the oven will |
| the things you may use to make a superlative | | | | take anywhere from 4 ½ hours to 6 hours. |
| marinade: | | | | However, that largely depends on how much meat |
| Garlic Powder | | | | you have in the over, how thin you cut it and what |
| Pizza Seasoning | | | | temperature you used. During the drying out period |
| Italian Seasoning | | | | leave the oven door slightly open to prevent a heat |
| Lemon Pepper | | | | build up. |
| Garlic Pepper | | | | You will know your jerky is ready when it no longer |
| Crushed Red Pepper | | | | bends and you can snap off a piece to taste it. Cool |
| Chili Powder | | | | the meat before storing it. If you wish, you may air |
| Honey | | | | dry it for another couple of days or so in an open |
| Pineapple Juice | | | | container, then put a lid on it or it will keep drying out. |
| Cinnamon | | | | You will notice your jerky will change colors. |
| Sea Salt | | | | |