Beef Jerky

  1. Get the leanest cuts of meat possible. I've had the best results with top round or bottom round. I believe sirloin will work quite well. This is very important because the whole gimmick with beef jerky is that you are not actually cooking the meat. You are making it so dry and salty that it is inhabitable to bacteria. That's why it is safe to eat even though you don't cook it. Fat, unfortunately will rot before it can be properly dried out.
  2. Put the meat in the freezer for about 1-2 hours. You don't want to freeze the meat. You just want it to be decently firm so that it is very easy to cut. into strips. Cut the strips as thin as you can. Make sure you cut against the grain.
  3. Put the meat in a plastic bag, and then fill it with the other seasoning. The brown sugar is there to cut the flavor of the worcestershire sauce. Worcestershire sauce is quite the potent stuff. Let the meat marinate overnight at least.
  4. Lay the meat out on a single layer paper towel. We are going to press dry the meat, to wipe off any excess marinade. The meat should have thoroughly absorbed the flavor of the marinade. After you have lain out the meat, lay another paper towel over it and press it dry.
  5. Afterwards, place the meat on a cooling rack. make sure that they are not touching. A cooling rack is necessary to maximize the surface area exposed to air. Then place it in the oven on the lowest possible setting while leaving the oven door open. My oven goes as low as 170°. Remember, you are not trying to cook the meat. You should leave the oven door open so that the heat can escape and it creates some airflow, which will expedite the drying process. I usually leave it in there for about 2 hours.