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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all visible fat from the meat. | 2. Cut the meat into slices between 1/8 and ¼ inch thick. This is done more easily if the meat is frozen partially so that it is somewhat rigid. | 3. Blend the sauces and the seasonings in a bowl to make a marinade for the meat. | 4. Stir the slices of meat in the marinade to moisten all portions of the meat with the marinade. | 5. Let stand in the marinade overnight (in refrigerator). | 6. With a piece of aluminum foil on the bottom oven rack to catch the drip, arrange the strips of meat on the oven racks. | 7. Slide the oven racks into the oven and dry the meat at 140 to 150 degrees F until the meat is hard and dry (about 5 to 12 hours, depending on the thickness of the meat). Prop the oven door open with tongs so moisture can escape. | 8. Meat can also be dried in the sun, using a barbeque grill. This will require up to 4 days, with indoor storage at night. | 9. After jerky is dry, use paper toweling to pat off any beads of oil on the surface. | 10. Cool before storing in plastic bags or other airtight containers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2	lbs	round	1115.2025	0.0	196.2031	30.7361
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
garlic salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	seasoned	0.6208	0.14400000000000002	0.0267	0.0053

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.