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Simple recipe to make some awesome jerky!

Step 1: Ingredients

You need...
Brown sugar,
Soy or terriaki sauce,
Black pepper,
Paprika or Cayenne,
Montreal steak spice or seasoning salt.

Mix it all together and taste it to see if you like the flavour.
Mix all ingredients into a bowl or ziplock bag.
Make enough marinade to fully soak or submerge the amount of beef you bought.

Step 2: Add the Beef

Cut any fat pieces from the beef as fat can go rancid.

Add the beef into the bowl so that the marinade is almost or fully submerging the beef.

Step 3: Let the Beef Sit for at Least 4 Hours

Cover with plastic wrap and let it marinate in the fridge. You can check on the beef ever couple of hours and try to massage it to help tenderise it and help more flavour seep in.

Step 4: Slice the Beef Into Strips

Pat dry the beef and slice it in to strips.
Then but it on a bakers tray lined with tin foil.

Step 5: Set Oven to 165° F

Wooh!

Step 6: Put the Beef in the Oven

Keep the door of the oven open a crack. You can use a wooden spoon to do this.
Check on the jerky every 30 mins. Pat dry any oil or fat that accumulates. YOU MAY HAVE TO DRAIN THE TRAY*

Now wait for 1 - 3 hours depending on the cut of the meat.

Step 7: Flip the Beef

Usually an hour in (or your halfway point in your cook time) flip the beef so that the other side gets heated well.

Step 8: Done!

Seal them in a mason jar or ziplock bag!
Hope you enjoy!
<p>How long will it last without refrigeration?</p>
<p>I eat all mine in a day or two but IF you can hold off, refrigerate or freeze it. I use London Broil and trim all the fat off.</p>
Hi. I make biltong - a variant of this. I slice before marinating and dry in dehydrator (without heater). Once dried it has lost 50 to 60%of its weight. I store in brown sandwich bags, lasts without refrigerator until finished (but I will start with 5lns meat and eat resulting biltong in a couple of weeks)
<p>Hey this sounds great!!! Will try it in near future for sure! Thanks for sharing this!</p>
<p>looks yummy!</p><p>couple of ideas when I've made jerky</p><p>- I used 1/4&quot; hardware cloth to suspend the meat - cut it big enough to rest on the rim of the tray</p><p>- I found my oven wouldn't keep a constant temperature at low levels (165 F) so I used 2 incandescent 100W light bulbs in a bulb holder switched with a dimmer switch to heat the oven - dimmer allowed very precise temperature control - bonus significant reduction in electricity used :) (200W vs 3000W) </p>
<p>Beef suggestions? Looks awesome...</p>
<p>Any of the rounds work well, specially bottom round at about 1/4&quot; thick. </p>
<p>i use eye of round. trim the fat slab off. there's not enough fat in the rest of the meat to cause issues with drainage. no need to pat the meat during dehydrating. also works well in a regular dehydrator.</p>
<p>Top Round is usually really lean and a perfect cut for making jerky bescause there isn't much fat in the meat. I buy mine 2-3&quot; think and then make 1/8-1/4&quot; slices.</p>
I use London broil. Remove fat. Slice about a quarter to a third of an inch . I use red and black pepper cos I like it spicy. Also garlic
Thank you, just what I thought as well.
<p>Perhaps use a trying rack IN the oven to help drain fats and get better circulation?</p>
<p>*drying rack<br>not<br>trying rack</p>
<p>When you marinade the meat if you have a vacuum sealer pull a vacuum on the package and the marinade deeply penetrates. Makes the meat even more tender.</p>
<p>i would slice the meat before marinating.</p>
<p>Has anyone got any answers to their questions??</p>
<p>Looks delicious! </p>

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