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Beef Jerky

From A Helping Of Hadley Hospitality (1985).

Source and licence

From A Helping Of Hadley Hospitality (1985), printed page 80, digitised by the Internet Archive: https://archive.org/details/a-helping-of-hadley-hospitality_202310

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Trim all fat off meat.
  2. (Sirloin or round steak are best), cut thin, about 1” inch thick.
  3. Mix together: 1 Tbsp.
  4. liquid smoke 1 tsp.
  5. salt 1 pkg.
  6. meat marinade % c.
  7. water Stir all ingredients together;
  8. let stand 12 hour.
  9. Pour into long shallow pan, put in strips of meat and marinate for 1 to 4 hours.
  10. Drain meat strips and place on cookie sheet.
  11. Cook in oven for 10 hours at 150° (as low as possible).
  12. Two pounds of meat equals 1/2 pound jerky.
  13. Meat is much easier to slice if partly frozen.