Beef Jerky
Beef Jerky
1 (4 lb) flank steak
1/2 onion, diced
1/4 tsp thyme
2 bay leaves
2 Tbsp salt
2 cloves garlic, crushed
2 tsps black pepper
2 whole cloves
1/2 cup vinegar
1 cup dry red wine
1 cup Worcestershire sauce
1 cup soy sauce
Partially freeze meat to make slicing easier
Trim fat & gristle from flank steak
Cut meat with grain into very thin slices
Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, & Worcestershire & soy sauces
Pour marinade over steak strips to cover & marinate in the refrigerate for about 15 hrs
Squeeze marinade from meat by rolling strips with a rolling pin
Place meat on baking sheets or an oven rack & dry at 175 deg F for about 9 hrs, turning once
If using a rack, place foil under it to catch the drippings
Makes 40 to 50 strips
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