Directions

Freeze beef for a while (helps with the cutting process)

Cut beef into seriously thin strips

Combine all ingredients except the meat in a resealable plastic bag and mix well.

Add steak and marinate for 1 - 24 hour(s) in the refrigerator.

In an oven, set the temperature to 150 degrees F (65 degrees C) and allow it to preheat. (Heat is not intended to cook your jerky; gentle heat aids in the dehydration process by causing the moisture to evaporate.) Place your prepared meat on a wire rack over a cookie sheet.

if you have a food dehydrator then your on a winner - ! use that!!! OR if your brave build your own...

Wait and watch. Making jerky is not a quick process. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually it will take between 6 - 12 hours.

Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. Jerky should turn a deep brown or burgundy color.

Place the fresh jerky in plastic bags and store in the refrigerator or freezer until ready to eat. Enjoy the homemade jerky within one week of its preparation.

TIPS

• If you wish to store your jerky for longer, use glass mason jars. Plastic bags tend to accumulate moisture which encourages the growth of bacteria. In jars, jerky can be kept for months.
• Be swift. The meat should be dried as quickly as possible, to limit bacterial growth. Cutting the meat into thin slices dramatically shortens drying time. Placing the meat in a freezer for an hour or two before cutting will make it easier to cut thinly.
• Do not allow the jerky to become too dry or it will become hard and unpleasant. It should be the consistency of rubber.
  Traditionally, jerky was smoked or salted to preserve and flavor the meat at the same time.
• Ideally, the jerky should be vacuum sealed in plastic with a pouch of oxygen absorber in order to retard spoilage, but this is not practical in most home situations.
• For a vegetarian version of this, try using seitan (wheat protein) or marinated tofu. Tweak the recipe accordingly.
  Use Braggs soy sauce, Black pepper, Pinch of cayenne, smoke the meat before dehydrating or use liquid smoke and you will have the best jerky you have ever had. Be sure you let it marinate over night.
• Try a soy sauce based marinade. Some excellent flavoring agents include Adobo seasoning, red pepper flakes, cayenne pepper, powdered ginger, sesame oil, cajun seasoning
• When drying in an oven, keep the door open a few inches with a couple of wooden spoons. This help the drying process and helps prevent the jerky scalding before it is dry.