BROWSE THE COLGIN COOKBOOK

BEEF JERKY

INGREDIENTS:
3 lbs. lean flank steak
½ teaspoon garlic powder
½ cup COLGIN NATURAL HICKORY LIQUID SMOKE
½ cup COLGIN WORCESTERSHIRE SAUCE
¼ teaspoon red pepper, salt to taste

INSTRUCTIONS:
Slice meat in thin slices. Combine marinate ingredients in long shallow pan. Place meat strips in marinate and refrigerate for at least 24 hours. Dehydrator Drying: Place strips on drying racks. Do not overlap meat to ensure good air circulation. Set your temperature from 140F -160F for the first 3-4 hours. Reduce temperature to 130F for another 3 hours or until desired doneness. Occasionally blot jerky with paper towels to remove beads of oil.