Robertson Beef Jerky Oklahoma Recipes

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

BEEF JERKY

Steps:

• Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
• Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
• Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
• Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
• Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

HOMEMADE BEEF JERKY

Steps:

• With a very sharp knife, trim any fat or connective tissue off the meat.
• Slice the beef into 1/4 inch thick slices against the grain.
• In a bowl, whisk together the Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder.
• Add the sliced beef to the bowl and turn to coat the beef completely with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for a minimum of 3 hours, preferably overnight. Alternatively, you can place the sliced beef and marinade in a large freezer bag.
• Preheat the oven to 175ºF. Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer the beef slices to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours.

COPYCAT BEEF JERKY

Steps:

• Trim all visible fat from meat. Partially freeze. Slice with the grain 1/8 to 1/4 inches wide and 4 to 12 inches long.
• Combine all remaining ingredients. Mix with beef strips. Place in a glass dish; cover and refrigerate 8 hours or overnight.
• Lay beef strips in single layers on oven racks with cookie sheets below.
• Bake at 140° to 150° for 10-15 hours or until they are leathery.Or use a
• commercial dehydrator, following manufacturer's directions.
• With a paper towel, blot any drops of oil from the jerky.
• Place in an airtight container and store in the refrigerator or freezer. Yield: 30 servings.