Beef Jerky

By á-77017

Making jerky is a lost art. It was something people did hundreds of years ago before refrigeration to preserve meat following the hunt.

Ingredients

• 2 lbs eye of round, trimmed of all fat
• 1 1/2 tbsp kosher salt
• 2 tsp sugar
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp chipotle powder
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika

Preparation

Step 1

Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.

In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.

Preheat the oven to 250°F.

Put the strips on a baking-rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.

Stored in an airtight container at room temperature, beef jerky will last for several months.