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This recipe is great! We have made it using everything but the pepper, and also again using everything. Both ways are fantastic. The pepper one does have a spicer taste. We actually used venison rather than beef. I let the jerky dry overnight in the oven with the door cracked open. We have made this several times both ways and get lots of compliments on the flavor. Thanks for a great recipe!
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Instructions
Cut all the fat off the meat, then cut the meat into strips. Put it all together in a gallon-size zip-lock bag and marinate overnight in the refrigerator. Next day, stretch meat out on paper towels to drain while you clean the top oven rack. Place a sheet of aluminum foil on lower rack to aid in clean-up. Set oven at lowest temperature setting to dry meat. Crack open the oven door to allow moisture to escape. (Smaller pieces will be dry in about 2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to oven differences and meat size.
OR
Use a dehydrator (recommended). Flip the meat and rotate drying racks for even drying.
Author's Comments
Sufficient for about 3 pounds of meat. If you have less meat then use less ingredients.
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