Oven-Dried Beef Jerky

Recipe by Tonkcats
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READY IN:
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients.
  • Add meat strips, coating all surfaces. The meat will absorb most of the liquid. v
  • Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator.
  • Drain off any liquid.
  • Arrange meat strips together but not overlapping, directly on oven racks.
  • Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors.
  • Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.
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