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Ingredients
- 3 lb top round London Broil trimmed of fat
- 3 tsp salt
- 2 tsp coarsely-grnd black pepper
- 1 tsp garlic pwdr
Directions
- The beef should be quite lean, because fat can become rancid with storage. Cut meat into strips a little less than 1/4-inch thick. Place strips in a shallow bowl. Combine salt, pepper, and garlic pwdr in a small bowl. Rub spice mix into strips. Cover loosely with plastic wrap, and marinate for 48 hrs in the refrigerator.
- Remove a rack from the oven. Preheat the oven to 115 degrees. Remove the strips from the marinade, and lay them directly on the oven rack so which air can circulate around them. Line the bottom of the oven with aluminum foil to catch the drippings. Place the rack in the oven, leaving it partially open to maintain a constant temperature of 110 to 115 degrees. Leave jerky in the oven till well dry, 6 to 8 hrs.
- Makes about 1 lb. dry jerky.
- Comments: The USDA recommends cooking the beef jerky at 160 degrees for the first 4 hrs and then reducing the temperature to 130 degrees during the dehydrating process.
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