Created by: AcadiaTwo
Created on March 27, 2012
Beef Jerky Marinade
"We love jerky however most store bought jerky is too salty for our taste. So I came up with this marinade to combat that problem. I use an automatic electric dehydrator. The prep time is the slicing and marinating time, and the cook time is the dehydration time. Serving size depends on how thin the meat is sliced. Feel free to add hot sauce to make a version with a kick."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (3)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 25hPT25H
Cook Time: 10-12hPT10-12H
Made this using strips of venison meat and oh boy, this is good. A new recipe to add to my jerky file. Thanks for sharing. Made for the Billboard Recipe Tag game..
- 3 pounds beef London broil
- 1/4 cup soy sauce
- 1/2 cup sherry (sweet)
- 1/4 cup worcestershire sauce
- 2 tablespoons liquid smoke
- 1 tablespoon onion powder
- 1 teaspoon garlic salt
What You Will Need
No special items needed.
Slice London broil is thin slices.
Place meat shavings in a resealable bag.
Mix the soy sauce, wine, liquid smoke, Worcestershire sauce, garlic salt and onion powder together in a bowl.
Pour marinade in bag with the meat, seal and then kneade the bag gently to make sure all of the marinade is on the meat.
Refrigerate for 24 hours. (every two hours, turn the bag over).
Add slices of meat on dehydrator racks and dehydrate for 10-12 hours.
I store the finished product in resealable bags.
- Serving Size: 1 (25.5 g)
- Calories 65.6
- Total Fat - 5.4 g
- Saturated Fat - 2.7 g
- Cholesterol - 47.4 mg
- Sodium - 90.5 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0 g
- Sugars - 0.3 g
- Protein - 3.5 g
- Calcium - 111.5 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg