-
1
Place meat in freezer for an hour or so before you start. This will make it a lot easier to slice.
-
2
Using a sharp chef's knife, cut the meat into strips roughly 1/8 to 1/4 inch thick. First slice across the top of the meat, such as you see salmon being sliced at a deli. (see second photo from top, above) Then cut that thin slab into strips. Most pieces will be 4 to 8 inches long. You can cut your strips either against the grain for the classic chewy jerky look and feel, or with the grain which will produce a more sinewy texture (see photo below).
-
3
Combine remaining ingredients in a doubled large zippered plastic bag or glass baking dish. Add sliced meat and coat with marinade. Refrigerate for at least 3 hours, or overnight, turning a few times to distribute the marinade.
-
4
Preheat the oven to 175u00b0F. The temperature here is really important so confirm with an oven thermometer that you are at 175u00b0F. You may have to prop open the door an inch or two with a wadded up dishtowel or hot pad. Arrange cooling racks over foil-lined baking sheets. Remove pieces of meat from marinade, draining off liquid first, and place side by side on the racks.
-
5
Place sheets of meat in oven and allow it to dry out. This can take as little as 2 and as many as 6 hours, depending on the thickness and moistness of the meat, and how chewy you want it to be. Jerky will firm up as it cools. Check the oven temperature regularly to ensure it does not get too low (some finicky oven pilots can go out at such a low temperature) and adjust as needed.
-
6
When meat reaches desired level of dryness, remove from oven and allow to cool. Stored in an airtight container and kept in a cool, dry place, well-dried beef will last for a month or more. More tender beef will last a few weeks at most.
