Beef Jerky

My two boys love beef jerky, but it’s so expensive to buy. When we visited northern Michigan they got hooked on the stuff, but at $12.00 a pound or more I knew I had to figure out a way tp make it myself. My boys liked it spicy so I added the pepper flakes to heat it up, your crew may not like it with a kick so cut it down or remove all together. Just remember there are no preservatives so it has a very short shelf life. With my boys it was never a problem.

Beef Jerky

Giorgio Celmo

2-3 pounds beef Top Round or Flank Steak, trimmed of fat and sinew
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)

Or if you’re using flank steak, pull pieces off into strips

In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
On  2 heavy wire oven racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 8 to 10 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.