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Prep Time: 720 Minutes Cook Time: 360 Minutes |
Ready In: 1080 Minutes Servings: 10 |
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This is a delicious marinade for beef jerky. The lemon juice tenderizes the meat but doesn't necessarily make it taste lemony . Also, instead of the usual flank steak, I used the 1/4-inch sirloin slices usually packaged as fajita beef or stir-fry beef . It's lean and saves on slicing time. In my oven it finished drying in about 6-1/2 hours at 180 degrees, but check after around 5 hours just to be safe. Ingredients:
1 1/2 lbs very lean sirloin beef, sliced 1/4 inch thick (the type packaged as fajita beef or stir-fry beef ) |
1 clove garlic, minced |
1/2 cup honey |
1/2 cup soy sauce or 1/2 cup tamari soy sauce |
4 tablespoons lemon juice |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Combine garlic, honey, lemon juice, soy sauce, salt and pepper, and marinate steak strips in this overnight in a plastic zipper bag.
2. The next day, cover oven rack beneath with foil for easy clean-up.
3. Preheat oven to 180 degrees F.
4. Place slices on a baking rack, prop oven door slightly with an oven mitt to allow humidity to escape, and dry meat on racks.
5. In my oven, the process took about 6-1/2 hours.
6. Check meat after 5 hours; it could take as long as 7 hours.
7. Blot any grease spots that may come up.
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