Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.

Beef Jerky #1

1 1/2 Pounds Flank steak

Select a 1/2 inch think flank or top round steak.
Trim away all fat then partially freeze until firm.
Slice across the grain in a 1/4 to 1/2 inch wide strips.
Place meat strips in a shallow dish or heavy plastic bag.
Add soy or teriyaki sauce to cover meat.
If desired onion or garlic powder or Worcestershire sauce may be added.
Toss to coat each piece.
Cover and refrigerate several hours or over night.

Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack.

Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried.

Store in air-tight container.
Serve as a snack or appetizer.
Great for fishing or trail or camping trips.




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