Beef Jerky

Recipe by SharleneW
READY IN: 36hrs




  • Remove all fat from the meat.
  • Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
  • This is important--makes it easier to cut thin, even slices.
  • Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
  • Arrange in a shallow dish.
  • Mix remaining ingredients in a saucepan and bring to a boil.
  • Cool and pour over sliced meat.
  • Marinate overnight in the refrigerator, stirring once or twice.
  • Line oven bottom with foil.
  • Preheat oven to 250°.
  • Pat meat dry with paper towels.
  • Arrange in a single layer on a roasting rack and place in preheated oven.
  • Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.
  • Store in an airtight container in the refrigerator.
  • Note: Allow anywhere from 6 to 24 hours for it to dry.
  • Finished jerky should be stiff but still bendable.
  • Meats need to be dried at 145° or above to kill microorganisms.