- Slice 5 pounds lean beef (flank steak or similar cut) into strips 1/8 to 1/4 inch thick, 1 to 2 inches wide, and 4 to 12 inches long. Cut with grain of meat; remove the fat.
- Lay out in a single layer on a smooth clean surface (use cutting board, counter, bread board or cookie sheet. Wash wooden surface after use.)
- If smoke flavor is desired, brush each strip of meat with 14 teaspoon liquid smoke in 2 tablespoons water. Sprinkle strips liberally with salt on both sides. Add pepper to taste and garlic salt or powder if desired.
- Place strips, layer on layer, in a large wooden bowl or crock and place a plate with a weight on top.
- Let stand for 6 to 12 hours.
- Remove strips and blot dry with clean paper toweling.
Instead of the garlic-smoke treatment, you may brush or marinate the strips before drying in such mixtures as teriyaki sauce, sweet and sour sauce, soy sauce, hot chili sauce, or Worcestershire sauce—or combinations of these according to your choice.
- Remove racks from oven and stretch meat strips across the racks. Allow the edges of the meat strips to touch, but not overlap. Leave enough space free on the racks for air to circulate in the oven.
- Set the temperature at 140° F and let strips dry for about 11 hours.
- Check early in the drying process for excessive drip. This drip can be caught on aluminum foil on a rack placed near the bottom of the oven.
- Lower the temperature of the oven until it feels warm, but does not cook the meat.
- Keeping the oven door ajar will facilitate drying, as will the use of an electric fan placed in front of the open oven door.
Follow instructions as you would for fruit or vegetables.Home
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