Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Microwave Beef Jerky
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- #67480
No need for a dehydrator for this recipe. Marinated meat is microwaved similarly to bacon for a chewy, smoky jerky.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
1 comment
ingredients
2 pounds beef (can use flank steak, chuck roast, brisket, sirloin tip or steak)
1/2 teaspoon seasoned salt
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
1 teaspoon onion powder
1/2 cup Worcestershire sauce
1/2 cup soy sauce
2 tablespoons liquid smoke
directions
Trim off any excess fat on the beef. Place the beef in the freezer until it is partially frozen. Carefully slice the meat across the grain into 1/8-inch thick slices.
Place the beef slices in a shallow pan in as thin a layer as possible.
Combine the seasoned salt, garlic powder, pepper, onion powder, Worcestershire sauce, soy sauce, and liquid smoke in a small bowl. Mix well then drizzle evenly over the beef slices. Cover the pan with plastic wrap and place in the refrigerator overnight.
Remove the bacon from the marinade and place on a microwave safe rack (such as a tray meant for cooking bacon). Cover with a paper towel.
Microwave the jerky on high heat for 2 1/2 minutes. Turn the beef slices over and cook for 1 1/2 more minutes. Turn again. Cook for 1 1/2 additional minutes, then let the jerky stand for 5 minutes.
If the beef is not cooked enough, continue to turn and cook at one minute intervals. Store any leftover jerky in an airtight container.
nutrition data
150 calories, 8 grams fat, 3 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 28, 2017
I have always used a similar recipe to make venison jerky. I now live in Phoenix AZ and don't have any avid hunters to get venison from so I use super thin sliced "breakfast" beef that I find on sale at my local grocery (I found early saturday morning I can get the manager specials and pay about $1.50 a lb)
July 2, 2013
This recipe turned out perfect for me, I don't know what the other person was complaining about. Nothing wrong with the timing, at least with my microwave. It made good jerky, chewy like jerky but not over cooked like they seemed to imply.
People DO NOT try this, I guess I was in a hurry, and the "Timing was off" i did what the recipe said and it charred my meat. =( I think it COULD work, maybe..I guess it would have to be watched. I would stick to the old fashion way I guess, as the beef jerky process "Slow smoked" style is what I like, I don't know about everyone! It just didn't work for me that's all.