Beef Jerky

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Sorry vegetarians.  Use grass fed, happy beef, the leaner the better.  (The fattier cuts go rancid quickly)  Flank steak, london broil and top round are all great cuts. I would call this flavor 'traditional'.  

Beef Jerky

2.5 lbs lean beef, fat trimmed

2 tablespoons water

2 tablespoons tamari

2 tablespoons red wine vinegar

1 tablespoon molasses

1/2 teaspoon paprika

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons thyme

1/2 teaspoon ground cloves

2 teaspoons salt

1/2 teaspoon cayenne

lots of black pepper

Slice beef into strips and set aside.  Mix all other ingredients and add beef.  Marinade in fridge for 8 hours or overnight.  (I placed it in a large ziplock bag.)  

Heat oven to lowest temperature, about 160 or 170 degrees.  Remove from fridge and arrange strips on a large baking sheet lined with parchment paper.  Bake 6 hours, flipping after 3 hours.  If not completely dried out cook another 1-2 hours.  

Once done, jerky will keep at room temperature 3 days or in the fridge four weeks.