Makin' Beef Jerky 2.0

Although making a homemade box dehydrator was fun, I decided to use the oven method and this time I decided to marinade.

Ingredients Marinade:

• 1/2 cup low sodium soy sauce


• 1/4 cup Worcestershire sauce


• 1 tsp liquid smoke


• 1 tsp garlic powder


• 1 tsp onion powder


• 1/2 tsp fresh ground pepper
  
  Combine in a large zip lock bag.
  
  Meat: any lean cut of meat will work well. Good choices are Bottom round (its also the cheapest), Flank steak (already comes in easy to cut flat shape , but almost double the price of bottom round). I used grass fed bottom round.
  
  cut meat into 1 inch thickness slabs put in freezer for 1 hour to firm up and make cutting thin slices easier. Using your sharpest knife. Cut thin pieces against the grain as it will make the final product easier to chew.
  Place meat into zip lock bag with marinade mix well to distribute. remove as much air as possible by just about sealing the bag closed and letting out as much air as possible. Marinade in the refrigerator for at least 3 hours or overnight.
  
  Remove meat pat dry with paper towel.
  
  Place on cooling racks and place in to the oven with a parchment paper/ aluminum foil covered cookie sheet below to catch any drippings. set oven temp at lowest setting. Mine was 170 degrees. Prop oven door open using aluminum foil crumbled into a 1 inch sausage to allow air to escape, remember it is the air flow that dries the meat.
  
  This method was very easy and made awesome jerky in 12 hours.

next time I will try the fan method. Just need to wait until the summer when window fans will be available.