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Beef Jerky, Cow Country Cuisine LC-3.4/tot Categories: none 3 lb beef round steak, chuck steak/roast 1 tsp onion powder 1/2 teaspoon salt 1/2 tsp garlic powder 1/2 tsp lemon pepper 1/2 tsp sausage seasoning 1/2 tsp thyme 1/2 tsp oregano 1/2 tsp marjoram 1/2 tsp basil 2-3 lb beef round steak, chuck steak/roast <<< but chuck is FATTY and fatty meats do not dry well!! Combine the spices in a dish. Cut the meat into strips less than 1/4 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. Also may be stored in a pillowcase. Do not store in a paper bag. From Cow Country Cuisine By Kathy G. Mc Craine Copyright 1988 NYC Nutrition Analysis (entire recipe): water=968.4 g; calories=1817; protein=310.9 g; total fat=53.33 g; carbohydrate=4.79 g; dietary fiber=1.4 g; ash=18.33 g; calcium=92.37 mg; phosphorus=3000 mg; iron=30.41 mg; sodium=1873 mg; potassium=5290 mg; magnesium=352.1 mg; zinc=39.27 mg; copper=1.15 mg; manganese=0.39 mg; vitamin A=140.6 IU; vitamin E=0.05 mg ATE; thiamin=1.39 mg; riboflavin=2.57 mg; niacin=59.54 mg; pantothenic acid=4.9 mg; vitamin B6=7.04 mg; folate=132.2 ug; vitamin B12=38.65 ug; vitamin C=1.86 mg; saturated fat=18.32 g; monounsaturated fat=20.72 g; polyunsaturated fat=2.41 g; cholesterol=775.6 mg; selenium=283.8 ug; refuse=10.93%; %cal as carb:prot:fat=1:71:28; WW Pts=40.67; (complete analysis) Yield: 6 servings |
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