I found this excellent recipe at The Domestic Man. I prepare it often! Beef Jerky
3 lb roast (London Broil recommended) 1/2 cup tamari sauce or coconut aminos 1 tbsp granulated garlic 1 tbsp coarse-ground pepper 1 tbsp sea salt 1 tbsp liquid smoke (optional, I don't use because of the MSG) 1 tsp Worcestershire sauce 1/2 cup water
Trim the fat off your roast. If you are using grass-fed beef, you’ll want to leave a little of the fat still on the beef since it’s highly nutritious. Keep in mind that the more fat you keep, the quicker the meat will spoil.
Slice beef thinly.
Mix the remaining ingredients with the sliced meat. Mix around well to ensue meat is entirely covered.
Let marinate at the very least 3 hours but better, overnight. Stir around now and then.
Arrange in smoker and smoke for 4-6 hours, depending on thickness of meat and how dry you like it.
I am a home cook that collects recipes from all over the Internet. Not all the canning recipes here are USDA approved. I assume you know the basics of canning safely. If you do not, please learn before attempting any canning recipes here or elsewhere. A good place to start is freshpreserving.com. Another excellent resource is Granny Miller. I do not write every single step of the canning process in every recipe. KNOW WHAT YOU ARE DOING. I live at 1-1000 ft elevation, so the recipes are written for that elevation. Adjust accordingly for your elevation.
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I'm a momma of eight (not so) little (anymore) Lambies aged 20 and under, five by birth and three adopted from CA foster care. We live in a small city, but have a small town heart. I'd love to live in the forest again, and if the Lord wills, someday will.