Oven Beef Jerky

  • Prep 30 min
  • Total 12 hr 0 min
  • Servings 3

Ingredients

  • 3 lb beef round roast
  • 1 cup soy sauce
  • 1 cup Bragg™ liquid aminos
  • 1/2 cups brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon red pepper flakes
  • 6 tablespoons worcestershire sauce
  • Bamboo Skewers

Steps

  • 1
    Ask butcher to slice your round roast very thin or use a sharp knife and do your best to slice it as thin as possible.
  • 2
    Mix together other eight ingredients in a large bowl and then add beef slices to the mixture. Store in an air-tight container and refrigerate for 12 hours.
  • 3
    Remove beef slices from marinade and lay out on paper towels. Pat the slices dry with paper towels. The drier the better.
  • 4
    Skewer the beef slices about 1/2 inch apart on bamboo skewers.
  • 5
    Place your oven rack in the highest position possible and lay skewers across the rack so that the pieces of beef hang down between the grates. Put a few foil-lined baking sheets underneath to catch any drippings. Put oven on warm temperature (160-170°F) and stick an oven thermometer in there just to make sure your temperature is right. Crack the oven door open with a towel so moisture can escape, and cook 10-12 hours.
  • 6
    When jerky is done it should be dark, dry, and crack apart a bit when you bend a piece.
  • 7
    Remove jerky from skewers and let cool completely. Store in an air-tight bag and refrigerate for up to 3 weeks.

No nutrition information available for this recipe
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