Grandma Warburton's California Beef Jerky
Submitted by: Doug Warburton

Grandma Warburton's California Beef Jerky

I let it soak for about 12 hours prior to smoking just to get it all ready. Another great way to get it done faster is to use a food saver and put the soak and the meat in and retract the air. It helps to pull the meat a bit and allow the seasoning in and you use much less time. I did some salmon and it was ready in about 2 hours for a good smoke flavor.

You can use a flank steak and that is easy or anything really. I prefer to cut it into the strips first and then soak or seal, but you can also do the entire steak if you want.

Notes: c = cup, t = teaspoon, T = tablespoon
1 steak or piece of beef well trimmed
1/2 c. soy sauce
Garlic salt
Lemon Pepper

Arrange beef in single layers on wire rack. Place on baking sheet. Sprinkle with seasonings. Bake in very slow oven (150 to 175 degrees) over night about 10 to 12 hours

It is a basic one to use, but it is a good one and I hope you enjoy it.

Doug