Michigan State University Extension
Preserving Food Safely - 01600480
10/13/97

### BEEF JERKY

    Preparation:

     1.  Slice 5 pounds lean beef (flank steak or similar  cut)

    into
     strips 1/4 to 1/2 inch thick, 1 to 1 1/2 inches  wide,

    and
     4 to 12 inches long.  Cut with the grain of  the  meat;

    remove
    the fat.

     2. Lay meat  out  in a  single layer  on  a  smooth  clean

    surface
    (use cutting board, counter, bread board or   cookie

    sheet.)

     3.  If smoke flavor is desired, brush each strip  of  meat

    with
     1/2  teaspoon  liquid smoke in  2  tablespoons  water.

    Sprinkle
     strips  liberally  with salt on  both  sides.  Add

    pepper
    to taste and garlic salt or powder if desired.

     4. Place strips, layer on layer, in a large wooden bowl or

    crock
    and place a plate with a weight on top.

     5. Let  stand  refrigerated  for  6  to  12  hours.   Stir

    occasionally.

     6. Remove strips and blot dry with clean paper toweling.

    Oven
    Drying:

     Remove racks from the oven and stretch meat strips  across

    the
    racks.  Allow the edges of the meat strips to touch, but

    not
    overlap.   Leave enough  space free on the racks for air

    to
    circulate in the oven.

     Set  the temperature at  140  degrees  Fahrenheit and  let

    strips
     dry for  about 11 hours.  Check early in  the drying

    process
     for  excessive  drip.  This  drip  can be caught on

    aluminum
    foil on a rack placed near the  bottom of the oven.

    Lower
    the  temperature  of the oven until it feels warm, but

    does
    not cook the meat.

     Keeping the oven door ajar will facilitate drying, as will

    the
    use of an electric fan placed in front of the open  oven

    door.

    Dehydrator
    Drying:

     Place  sheets  or  trays  in  the  dehydrator.   Set   the

    temperature
    control at 140 degrees Fahrenheit.  Dry for 4 to

    5
    hours and test for dryness.  Jerky is ready when the dried

    meat
    is dark in color, fibrous and bends without breaking.

    breaking.

    Storage:

     Finished  jerky can be stored at room temperature  in  air

    tight
    containers.  Freeze for long term storage.

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