Instructions: I like to use a big beef roast that is free from bones. A shoulder clod or tri-tip works well. You can also get your butcher to cut you a 1" thick round steak. Cut the meat into strips about 1/4" thick by 1" wide by 6" long. It is very important to make your strips at least 4" long as it is much harder to dry shorter pieces. Keep this in mind when selecting your beef.

Sometimes I cut across the grain and sometimes with the grain of the meat. The cross cut is easier to chew. Combine marinade ingredients in a bowl big enough to hold all of the sliced beef. Add the beef to the marinade and mix well by hand.

Put plastic cling wrap over top of bowl and refrigerate for at least 24 hours. Several times during the marinade process, stir the beef.

Drying I have used both gas and electric ovens to dry jerky. Put the oven temperature control on the lowest setting (200F or warm). Place the strips of beef on the wire racks so that they span at least two wires and then hang down evenly on both sides. Leave minimal room between strips and be careful not to overlap any pieces.

When the rack is full, slide it into the oven. Continue filling the second rack, etc. Close the oven door. It will take anywhere from 4-12 hours to dry the meat, depending on oven temperature and local air humidity. The hotter your oven the quicker it will dry but too hot and youll cook the jerky and it will be very crisp. The idea is to dry the meat, not cook it.

Test a piece of meat every 2 hours or so after the first 4 hours. The meat should be the same brown color in the center as it is outside.

If its darker in the center, its not dry throughout. When the jerky is dry, remove it from the racks and put it in zip lock plastic bags.

If youve gotten the jerky dry enough, it will keep at room temperature for at least a week. I have used it on week-long backpack trips many times. It will keep in the refrigerator for several weeks and for a year in the freezer.

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