Beef Jerky Recipe

Ingredients for Beef Jerky

• Beef
• Dry Sherry
• Soy Sauce
• Chicken Stock
• Rice Wine Vinegar
• Brown Sugar
• Fresh Gingerroot
• Garlic Cloves
• Fresh Ground Black Pepper

How to Make Beef Jerky

1. Remove all visible fat from 2 lbs of beef sirloin.
2. Wrap the beef tightly in plastic wrap and freeze until almost solid (at least 4 hours). This makes slicing much easier.
3. Remove from the freezer and, using a very sharp knife, cut the beef *against* the grain into neat 1/8-inch thick slices.
4. Arrange the sliced beef in a large, shallow dish.
5. In a medium saucepan, combine the marinade ingredients: 1 cup soy sauce (low sodium preferred), 1/2 cup Worcestershire sauce, 1/4 cup brown sugar, 2 tablespoons honey, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper. Bring to a simmer, stirring until sugar dissolves.
6. Remove from heat and let the marinade cool completely.
7. Pour the cooled marinade over the sliced beef, ensuring all slices are coated.
8. Cover the dish and marinate in the refrigerator for at least 8 hours, or preferably overnight, stirring once or twice.
9. Line a baking sheet with aluminum foil. Place a wire rack on top of the foil to allow air circulation.
10. Preheat oven to 250°F (120°C).
11. Pat the marinated beef slices dry with paper towels. This is crucial for even drying.
12. Arrange the beef slices in a single layer on the wire rack, ensuring they don't overlap.
13. Immediately reduce the oven temperature to 150°F (65°C).
14. Dry the jerky slowly in the oven for 8-10 hours, or until stiff but still bendable. Check frequently to prevent burning. Internal temperature should reach 145°F (63°C) to kill microorganisms.
15. Remove the jerky from the oven and let it cool completely.
16. Store in an airtight container in the refrigerator for up to 2 weeks.