I love beef jerky, but it can be so expensive! I have, however, discovered that it is fairly easy to make at home. It's a bit time consuming, but worth the effort!
Marinade
*per pound of beef
1/3 cup Worcestershire Sauce
1/3 cup soy sauce
1 tsp honey
1 tsp black pepper
1 tsp onion powder
1/2 tsp liquid smoke
1/2 tsp red pepper flakes
This is the recipe I started with, but I did make some changes. I discovered I was about a third cup short of soy sauce, and had no red pepper flakes. I increased the Worcestershire sauce to make up for the lack of soy sauce, and added more liquid smoke (because I like it). You can also add garlic, ginger, teriyaki sauce, or whatever you like. Some people don't use Worcestershire sauce due to fish allergies. This recipe is just a general idea, not the one greatest recipe ever! Mix up the marinade in a large glass or plastic bowl and set aside.
Take your meat: thick steak, roast, brisket, whatever you prefer. I used a flat brisket. Trim off as much of the fat as you can. Cut against the grain (it'll turn out tough if you don't, ask me how I know...) into about quarter inch thick strips. Put strips in the marinade and press them down so they are completely covered. Cover the bowl with plastic wrap or aluminum foil. Place in the fridge overnight to 24 hours. The longer it sits, the stronger the flavor will be.
When you're done marinating, preheat your oven to 200 F or as low as it will go. Cover a cookie sheet with parchment paper or aluminum foil. Put an oven safe cooling rack on the cookie sheet. Use a fork or tongs (I prefer tongs) to place the meat strips on the cooling rack. I like to sprinkle on some more pepper before I put them in the oven, other dry spices would also work.
Put the cookie sheet in the oven, and prop the door open a crack. If you have a spare fan lying around, you can point it toward the oven for more air flow. The idea is to dry the meat more than cook it. Leave meat in the oven for 6+ hours until it reaches the desired texture. Times will vary depending on oven temp, air flow, and meat thickness. I like to flip the meat strips every couple of hours for more consistent drying.
An easy way to check whether the jerky is done: take a piece from the oven and let it cool to room temp. Bend it in half. If it tears more than bends, it's done. If it just bends, put it back in the oven!
