Beef Jerkey

When I was a boy growing up in San Luis Obispo, I loved to stop into the Berkemeyer Butcher shop after school and buy 4 or 5 sticks of their fabulous beef jerkey. What a treat! The Berkemeyer Butcher shop is long gone, but that doesn't mean I can't continue to enjoy this terrific, high protein-low calorie snack! Here's my way of doing it for over 40 years!

Feb 15, 2011

Buy a 3 or 4 pound cut of round roast or tri-tip...don't forget, we are going to dry this meat out completely, so don't spend alot of money on a prime piece of meat!.

• Cut the meat into long thin strips.
• Season heavily with Salt & Pepper
• Continue to add your own favorite spices: onion power, garlic powder, dried parsely or basil is good.
• Pour 2 cups of low sodium soy sauce into a large resealable bag
• Add meat strips to bag and ensure the meat is completely covered with the liquid.

Let the meat soak in the bag for at least an hour but no more than 6 hours, then remove.

Line several cookie sheets with tin foil then place a wire cooling rack over each one.

Spread the meat strips over the wire rack; do not overlap.

Place the cookie sheets in the oven and turn the temperature to its LOWEST SETTING (WARM).

Come back in 8-9 hours and, voila, you have perfect beef jerkey!

Store in zip lock bags in freezer...these will keep a long time.

NOTE: I find it best to prep the meat just before dinner, then put it in the oven at bedtime. Its ready when I wake up!