Trim ALL fat from the meat. Partially freeze meat so you can slice it very thin, appx 1/8 inch.
Layer out slices of meat and sprinkle with tenderizer, tiny bit of seasoning salt, black pepper, and garlic powder. Flip mean and do the same.
Mix together blended salsa, smoke, worchestershire sauce, and soy sauce. Using a basting brush, paint the meat slices on both sides with this mixture. Cover with saran wrap and marinate in the fidge for 24 hours.
Dehydrate 5-9 hours until dry.
Originally Submitted
5/11/2010
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