Beef Jerky Recipe courtesy Emeril Lagasse, 2003
- 2 pounds beef or buffalo sirloin, trimmed of fat and sinew
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, peeled and smashed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 teaspoons red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.
Cut steak diagonally approximately 3/8 x 3/8 inch. Leave 1 end of 2 pieces attached for ease of hanging. Trim all heavy fat away. Combine mixture, stir well. Dip all beef sticks in marinate, put in Pyrex dish and cover tightly. Let stand overnight in cooler. Turn strips a couple of times for uniform tenderness. Hang strips over oven rack wires. Bake at 150 degrees or less for 3-6 hours, depending on thickness of strips. Crack oven door to help control heat. Strips should be slightly spongy in center when done. Put cookie pan under meat to catch drippings. Good for turkey, chicken or deer. Store in refrigerator. If it molds, wash with warm water and dry with towel.
Combine all sauces and seasonings. Pour over beef strips and toss often until well coated. Spray oven rack with PAM and use an aluminum "drip pan" to cover the bottom of the oven. Arrange strips to touch but not overlap on the wire rack over drip pan. Let dry in VERY slow oven (150 to 175 degrees), approximately 2 to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.