How to Make Beef Jerky

Ingredients

• 3 pounds meat, any low-fat beef cut of your meat of choice, frozen for 1 hour prior to slicing

• 2 tablespoons kosher salt

• 1/4 cup white vinegar

• 2 teaspoons liquid smoke

• 1/4 cup soy sauce

• 2 dashes Worcestershire sauce

• 1/4 cup brown sugar

• 1 teaspoon ground ginger

• 1 teaspoon garlic powder

For Dry Rub:

• 2 tablespoons crushed red pepper flakes

• 1/4 cup kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon freshly ground black pepper

• 1/2 cup brown sugar, optional

Description

Trim all of the fat off of meat. Fat does not dehydrate well, will create an unpleasant texture if left on meat, and can cause faster decay.

With a very sharp knife, slice beef with or against the grain depending on preferred texture. Cut thinly, at least 1/4-inch thick, if not thinner. Freezing meet for 1 hour prior to slicing will make this process much easier.

Mix vinegar, liquid smoke, soy, Worcestershire, brown sugar, ginger, garlic, and salt in a nonreactive bowl.

Place slices of meat in bowl. Mix well, cover with plastic wrap, and marinate meat for 10 hours in fridge. Toss meat around once or twice during this process.