Tommy’s Beef Jerky

Serves: 5


1 beef round steak or flank steak (7 pounds will net about 3 pounds jerky)
1 lemon pepper seasoning
1 seasoned salt
1 garlic salt
1 soy sauce
1 lemon juice from 2 lemons
1 Worcestershire sauce


Have butcher slice meat thin with the grain, into strips. If you choose to slice it yourself, it is easier to do if meat is slightly frozen. Be sure to trim off all fat.

Season both sides of meat and marinate in soy sauce, Worcestershire, and lemon juice about 6 hours or overnight in refrigerator.

When ready to bake, place strips on a rack with a drip pan underneath. Cook at 200° for about 6 hours. The meat will be dark and very dry in appearance.

This meat will keep safely for a long time, however, it is so good you’ll have trouble keeping it at all.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Tommy’s Beef Jerky recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Deep South Cookbook Cookbook:
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Red-Neck Spaghetti Sauce
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Tommy’s Beef Jerky
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Pork Tenderloin with Mustard Sauce
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