Grilled Beef Jerky

1. 1

   Freeze the meat for 30 to 60 minutes, until it is semisolid.

2. 2

   Slice as thinly as possible (if you have a slicing machine, this is the time to use it).

3. 3

   Combine the meat with all the remaining ingredients.

4. 4

   Marinate for 2 to 24 hours.

5. 5

   Drain the meat, then place it on a rackthe slices should not be touching one anotherand put it in an oven set at its lowest temperature (or place in the sun, or use a dehydrator).

6. 6

   Cook the meat, turning it occasionally, until dry but still pliable, at least 4 hours and probably more (if it takes less time than that, your oven is too hot; you can proceed, but next time look for a tamer heat source).Wrap and refrigerate the meat for up to a couple of days if you like.

7. 7

   Start a charcoal or gas grill; the fire should be quite hot and the rack no more than 4 inches from the heat source.

8. 8

   Grill the slices quickly, until lightly browned on both sides.

9. 9

   Serve hot or at room temperature.

No additional tips available.