Spicy Beef Jerky

Recipe by Kellie in SLO
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READY IN: 8hrs
YIELD: 30 strips
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
  • With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
  • Lay the slices flat in a large glass or enamel baking dish.
  • Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
  • Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
  • Remove the meat from the marinade and pat it dry with absorbent paper towels.
  • Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
  • Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
  • Watch it closely; during the last half hour or so the meat can burn quickly.
  • Let cool completely, then store airtight.
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