1. Cut the meat

Ideally, you want a lean cut of meat as free from fat as possible; the more fat, the shorter the storage life of your jerky.

When slicing the meat, it helps if you partially freeze as this makes it easier and helps in getting thin, even pieces. You can cut any visible pieces of fat off at this time too.

Cut with the grain for chewier jerky; cut against the grain for tender but more brittle pieces.

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2. Marinate

This jerky uses a simple marinade of Worcestershire and soy sauce (for savoriness), brown sugar (for a hint of sweet), and dried spices like garlic, onion powder, and smoked paprika (for flavor).

Once you have made the marinade and poured it onto the slices, put it in the fridge and let it marinate for 2-24 hours. Rotate the strips every now and then to ensure even and thorough coating. We like to leave it as long as we can because we find it gives it the best flavor.

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3. Cook it real good

Pre-heat your oven to a low heat of 80 degrees celsius and line large baking sheets with foil. Set a rack on top and spray with oil. Drain the marinade from the beef, and lay in long strips across the rack. Bake for 3-4 hours, checking after 3 hours for desired texture.

Once done, allow the jerky to cool before storing in an airtight container.

Storage: If you’ve completely trimmed the fat from the beef it will keep well at room temperature for up to two weeks; but if there is still fat on your cuts you’ll want to store the jerky in the fridge.

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