Making jerky is not difficult but the key is having the correct meat and having it cut properly. It is next to impossible to find a chain grocery store to cut the meat on a slicer. I go to a little local butcher (Holsingers in Maugansville). You need a nice eye round with all the fat trimmed off. Then have the butcher slice it thin and run the slices through a cuber twice. This is the key to the jerky being tender and not too chewy. Once you get that done all you need to do is cut the slices into strips, mix up a simple marinade and your ready to go. I absolutely cook it in my smoker low and slow but if you don’t have a smoker you can simply make it in your oven. This is once again a recipe that exact measurements don’t apply. It depends on personal taste and how large a batch you are making.
Ingredients: 1 large eye round trimmed and sliced 1 bottle of soy sauce 1 bottle of worchestershire sauce garlic powder onion powder black pepper crushed red pepper Directions: Take the beef slices and cut into strips. Mix together the soy and worchestershire sauces. Add garlic powder, onion powder, black pepper, and crushed red pepper. Combine meat and marinade and let sit in refrigerator for apporximately 24 hours. Prepare smoker by getting one side hot and place the jerky on the cold side. The temperature in the smoker should be between 225 to 250 degrees. I like using hickory smoking chips which gives it a nice flavor. During the process you will have to flip the jerky once and rotate making the strips closest to the heat farther away and the opposite for the strips farthest away from the heat. Allow approximately 3 hours until the jerky gets the texture you desire. Some like it more leathery than others. Store in freezer bag and store in refrigerator. Since this is not store bought with all the preservatives in it, don’t let sit out for any long length of time because it is not cured like store bought jerky.