Incomparable dishes made by beloved family members, Holiday favorites shared over gatherings, Mom’s secrete recipe–the thought alone can bring a smile across your face. Unfortunately, the memories and dishes often disappear within a couple of generations.
One of the greatest treasures (that I’m currently holding for my mom), is a notebook my grandmother gave my mom of my dad’s favorite recipes. I’ve been looking through the book and remembering these childhood foods and memories. I brought it over to my grandma’s house to show her and it was nice to hear stories about recipes I was unaware of.
I want to have a memory/recipe book to pass on to my own kid, my nephew, and to anyone else who wants to keep the recipes alive. I’ve been working on collecting family recipes from both my side and my husbands to put together. Luckily, I’ve been able to collect some recipes that were my great-grandmothers that I am excited to try and put in the collection. If I keep digging, maybe I’ll find even more. My grandpa sent me an old cookbook that my great-grandma had. I love it and can’t wait to sit down, and carefully flip through the pages.
Over the next few months, I’ll be sharing quite a few of these recipes with you. Some will be random, and some will be “out of this time period,” but I hope you will enjoy going through and experiencing these recipes with me. 🙂
Soooo, on to Beef Jerky. This is a recipe of my mom’s that my sister and I love. This is made with a dehydrator and is a bit dryer than store bought jerky–and so much better. It’s real simple to make and makes plenty.
Smokey Peppered Beef JerkyPrint
- 2lb London Broil or Round
- 2 TBSP Pepper
- 1 TBSP Kosher Salt
- 1 TBSP Garlic Powder
- 2 tsp Liquid Smoke (optional)
- Slice the meat as think as possible and place in a large bowl.
- Add all ingredients and mix with your hands, making sure all meat is covered.
- Cover with plastic wrap or foil and place in fridge. Allow to marinate overnight.
- Place strips in dehydrator and cook for about 10-12 hours or longer(depending on the thickness of meat and desired texture).