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OUT OF MIND » MOTHER NATURE » HERBS, BOTANICALS, ORGANIC & NATURAL REMEDIES » Oven Beef Jerky Recipe

Oven Beef Jerky Recipe

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1Oven Beef Jerky Recipe Empty Oven Beef Jerky Recipe Thu Dec 06, 2012 3:05 am

godsfool713

godsfool713

and really good way of stocking up on Favorites .... :carolers:



http://homecooking.about.com/od/beefrecipes/r/blbeef103.htm


Oven Beef Jerky Recipe

You do not need a dehydrator to make this flavorful beef jerky at home. Make it in the oven. However, you may certainly use this marinade on beef used in a dehydrator.
Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Ingredients:

1 pound boneless top round steak or London broil, trimmed of fat
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste
Preparation:

Wrap beef in plastic wrap and freeze 30 to 60 minutes until firm, but not rock hard. (This makes it easier to slice evenly.) Using a sharp knife, slice the beef across the grain into thin strips about 1/4-inch thick.

Place liquid smoke, soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and cayenne pepper in a large zip-top freezer bag. Seal and squish to combine. Place beef strips in the marinade, re-seal, and toss to coat. Open bag, squeeze out all the air, seal, and refrigerate for 12 hours or overnight.

Preheat oven to 250 F.

Drain meat strips from marinade and pat dry with paper towels. Place a baking rack inside a jellyroll pan. Arrange beef strips on the rack in a single layer with room in between for air circulation. Bake for about 4 hours, until dry to the touch. Remove from oven and let air-dry in a cool dry place for another 24 hours.

Store in a covered container or ziptop bag.

Yield: about 3/4 pound beef jerky




:sleigh:



Homemade Dried Peaches


Drying your own fruit can be fun, and dried fruit makes such a terrific healthy snack for kids and adults.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Ingredients:

10 lbs peaches, peeled, pitted and halved
1 cup water
1/3 cup sugar
1/3 cup honey
2 T. lemon juice
Preparation:

1. Preheat the oven to 165 F. Place the oven rack in the middle of the oven, placing another rack below it. Place a baking sheet on the lower rack (this will catch any moisture that may drip during the first few hours of drying). Set out a wire cooling rack.

2. In a small saucepan over medium heat, heat the water with the sugar, mixing constantly to dissolve the sugar. Bring to a low boil and cook for about 3 minutes, or until the mixture is slightly reduced. Turn down the heat and add the honey and lemon juice, mixing well to dissolve. Remove from heat.

3. Dip each of the peach halves in the solution, then place each on the wire cooling rack. Place the wire cooling rack on the on the middle oven rack. Leave the oven door ajar 1-2 inches, to keep the air circulating, and let the fruit dry in the oven for 6-8 hours. As you near the 6 hour mark, start checking the fruit for doneness. (The peaches should feel pliable, but not moist, when done.)

4. Let the peaches cool and store in an airtight container in a dry place.

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