Moroccan Twist Beef Jerky Recipe
October 28th, 2008
Ingredients:
- 3 pounds beef – flank or steak (or any meat type)
- Moroccan Twist Rub
- 2 tablespoon of Worcestershire sauce
- 1/2 cup of brown sugar
- 1 teaspoon of onion powder
- salt
- pepper
Directions:
- Go ahead and rub on your Worcestershire sauce, salt, pepper, brown sugar and onion powder evenly on both sides. Do not use too much because you do not want to over power the taste of your Moroccan Twist Rub. Once you sprinkle on and rub in those ingredients, go for your Moroccan Twist Rub and coat the meat with a medium to thick layer til you’re sure you will be able to taste that amazing flavor!
- Now that your meat is good and seasoned, go ahead and cut it into about 1/4″ thick strips. Freezing for 30 minutes prior to slicing may make this task easier.
- Line a cookie sheet with foil and place your strips, without touching, onto the pan and into the oven on the lowest temp. with the door propped open for about 4-8 hours. If you want to use a dehydrator, layer the racks with your strips, also without touching, on the lowest temp. for about 12-20 hours. Be sure and check up on your jerky periodically. Length of time varies so, dry to your preference. Enjoy!
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Thanks for the use of my rubs in this recipe. It sounds delicious! I can’t wait to try it. I love spiced up jerky and I do make my own from time to time so this will be fun to do.
Jennifer