Beef jerky (mccraine)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 Pounds Round, Chuck Steak Or Chuck Roast | |
| 1 | teaspoon | Onion Salt |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Garlic Salt |
| ½ | teaspoon | Lemon Pepper |
| ½ | teaspoon | Sausage Seasoning |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Basil |
Directions
Combine the spices in a dish. Cut the meat into strips less than ¼ of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 degree F. oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag.
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988