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Prep 30min
Total12hr0min
Servings3
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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
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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.
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No nutrition information available for this recipe
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