Make in your own kitchen without fancy appliances. This simple process requires only a few minutes of hands-on attention, and several hours unattended for the meat to marinate and dry. This basic recipe provides a jumping-off point into jerky. Once you've mastered the technique, feel free to tinker with the marinade to get it just the way you like it.
Instructions
Marinate
1. Freeze the beef halfway. This makes the meat easier to cut.
2. Slice the meat along the grain into thin slices about 1/8 inch thick. Remove any visible fat.
3. Mix the marinade ingredients in a large plastic bag. Add the meat to the bag and move around until it is covered with the marinade. Refrigerate for at least four hours, or overnight, turning over the bag occasionally.
Dry
4. Line the bottom of the oven with aluminum foil to catch drippings.
5. Drain the marinated beef in a colander. Pat away excess liquid with paper towel.
6. Carefully place meat slices on oven rack.
7. Set the oven at the lowest temperature and leave the door slightly ajar. Dry beef in oven approximately eight to 10 hours, or until is firm and dry.
8. Remove from oven and enjoy. Store beef jerky in a sealed container for up to three months.
Tags: beef jerky, with marinade