I have not tried this, however, I HAVE tried six other recipes from this book, and they have all been exceptional, so I would be more likely to try THIS recipe for beef jerky than even my dad's tried and true version. It comes from Charcuterie: The Craft of Salting, Smoking & Curing by Michael Ruhlman and Brian Polcyn.

Beef Jerky

• 2.25 lbs of boneless beef, eye of the round or lean round, all fat trimmed away (fat can become rancid if not)

• .75 oz kosher salt (about 1.5 Tbsp)

• 1.75 tsp garlic powder

• 1.75 tsp onion powder

• .25 cup finely chopped chipotle

  peppers in adobo sauce

1. Cut the beef into strips about 1/8 inch thick and 1 inch wide (length is not critical). In a dish or bowl, combine the remaining ingredients, add the beef, and toss to coat evenly. Cover and refrigerate for 24 hours.

2. Place the strips of beef on a rack over a baking sheet, so that all sides dry. Turn the oven to 90F, put the pan in the oven, and dry beef for 16 to 20 hours. (If your oven cannot be set so low, try the lowest setting with the door propped open, and check every so often; it may take less time. Depending on the climate and conditions where you live, the beef may even dry well at room temperature.) The beef should be completely dry to the touch, dark, and very stiff.

3. Stored in an airtight container, the jerky will keep for several months or longer at room temperature.

Yield: Approx. 1 lb

I have not tried this, however, I HAVE tried six other recipes from this book, and they have all been exceptional, so I would be more likely to try THIS recipe for beef jerky than even my dad's tried and true version. It comes from Charcuterie: The Craft of Salting, Smoking & Curing by Michael Ruhlman and Brian Polcyn.

Beef Jerky

• 2.25 lbs of boneless beef, eye of the round or lean round, all fat trimmed away (fat can become rancid if not)

• .75 oz kosher salt (about 1.5 Tbsp)

• 1.75 tsp garlic powder

• 1.75 tsp onion powder

• .25 cup finely chopped chipotle

  peppers in adobo sauce

1. Cut the beef into strips about 1/8 inch thick and 1 inch wide (length is not critical). In a dish or bowl, combine the remaining ingredients, add the beef, and toss to coat evenly. Cover and refrigerate for 24 hours.

2. Place the strips of beef on a rack over a baking sheet, so that all sides dry. Turn the oven to 90F, put the pan in the oven, and dry beef for 16 to 20 hours. (If your oven cannot be set so low, try the lowest setting with the door propped open, and check every so often; it may take less time. Depending on the climate and conditions where you live, the beef may even dry well at room temperature.) The beef should be completely dry to the touch, dark, and very stiff.

3. Stored in an airtight container, the jerky will keep for several months or longer at room temperature.

Yield: Approx. 1 lb

I have not tried this, however, I HAVE tried six other recipes from this book, and they have all been exceptional, so I would be more likely to try THIS recipe for beef jerky than even my dad's tried and true version. It comes from Charcuterie: The Craft of Salting, Smoking & Curing by Michael Ruhlman and Brian Polcyn.

Beef Jerky

• 2.25 lbs of boneless beef, eye of the round or lean round, all fat trimmed away (fat can become rancid if not)

• .75 oz kosher salt (about 1.5 Tbsp)

• 1.75 tsp garlic powder

• 1.75 tsp onion powder

• .25 cup finely chopped chipotle

  peppers in adobo sauce

1. Cut the beef into strips about 1/8 inch thick and 1 inch wide (length is not critical). In a dish or bowl, combine the remaining ingredients, add the beef, and toss to coat evenly. Cover and refrigerate for 24 hours.

2. Place the strips of beef on a rack over a baking sheet, so that all sides dry. Turn the oven to 90F, put the pan in the oven, and dry beef for 16 to 20 hours. (If your oven cannot be set so low, try the lowest setting with the door propped open, and check every so often; it may take less time. Depending on the climate and conditions where you live, the beef may even dry well at room temperature.) The beef should be completely dry to the touch, dark, and very stiff.

3. Stored in an airtight container, the jerky will keep for several months or longer at room temperature.

Yield: Approx. 1 lb

Here is one that a friend of mine makes. It's very good.

Beef Jerky

Solid piece of sirloin, trimmed of all fat, cut into 1/4" slices. Place slices into a bowl.

Stir in:
1/2 c teriyaki sauce
1/2 c soy sauce
Let marinate 10 minutes.
Place on wire rack over sink. Sprinkle with garlic salt & lemon pepper on both sides. Place rack on foil covered baking sheet. Bake 12 hours at 140F.

Linda

Here's the only one I've used. Don't remember the source.
I used a lean roast like shoulder clod and sliced it about 1/8th inch thick (1/4 inch too thick).
Used the oven rack to place the slices on. It was too good to last long.

Beef Jerky
1/2 C. soy sauce
1 Tbsp. brown sugar
1 lemon - grated rind only
1/2 tsp. Old Hickory Smoked Salt or 1/2 tsp. liquid smoke
1 fat clove garlic, pressed

opt: cayenne

Marinate sliced beef 10-30 min. Place slices on rack above cookie sheet. Bake at 150 degrees for 10 hrs.

Dh makes it. DOn't think he has a recipe but he uses a dehydrator and has it going for -3 days.

I personally do not care for the smell so having it out in the garage in winter is a big plus.

I can't say how long it lasts as its devoured here within a week or so.

I've talked about it, but I've never made it.

Were I to make it, I'd use Alton Brown's method.

The link below gives you some food safety instructions concerning making jerky that are often overlooked, as well as a good recipe.

Meat and poultry jerky must be heated to 160°F to destroy microorganisms. This can be done using one of these two methods.

--If the meat is marinated, heat the meat in the marinade prior to drying to 160°F.

--The second method is to heat the dried jerky in the oven at 275°F for 10 minutes AFTER the dehydration process.

Store jerky in an airtight container. For best results, store in the refrigerator or freezer. Even though you use lean meat and should remove any visible fat before processing, there is still enough fat in homemade jerky to go rancid when stored at room temperature.

-Grainlady

Here is a link that might be useful: National Center For Home Food Preservation

Here's a recipe which I have worked up for my dehydrator; it makes terrific jerky. Please note that it is used to dry and flavor the beef, and it is NOT cured; that is, I don't know if it will be safe to store this stuff at room temperature or not. I keep the product in the freezer anyway.

I've never used an oven to dry the stuff, although I suppose you could if it came down to a low temp. At any rate, this recipe is a good starting point:

Guinness Beef Jerky Marinade

(This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my eight dehydrator trays fairly full.)

6 lbs lean beef, sliced thinly--see Note 1
2 bottles (12-14 oz each) Guinness Stout
2 tablespoons kosher salt
2 tablespoons garlic powder
2-4 tablespoons hot stuff (see Notes 2 and 3)
optional: liquid smoke, 1 to 2 tbsp

In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine, pour the remaining marinade over the beef and refrigerate for at least an hour (more is better, mixing the beef strips every so often in the pot)

Place the strips flat on the trays and dry until done.

Note 1: I like to use round roast because it's very lean; eye of round is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut because it won't dry as thoroughly and won't have the storage properties of a leaner cut.

Note 2: I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet paprika which would make a product not at all hot but with pleasant flavor.

Note 3: The last batch I made, I used a can of chipotle peppers in adobo sauce instead of the tablespoons of hot stuff, blended in the blender until smooth, then I added the other ingredients and blended until mixed. Worked great, although next time I will cut back a little on the salt.

I prefer to dry it fairly dry and store it in several small (1 qt) ziploc bags in the freezer, transferring one bag at a time to the fridge from which I take a piece or two at a time to snack on. None of it has ever gone bad storing it that way.

Thanks everyone! I will forward all the recipes to my friends.

Alexa

Just made some with Venison today. I used a dehydrator though. Same would apply to an oven with a dryer setting. The less fat the better it will be. That's why the venison makes such good jerky. Some of us here are wimps when it comes to hot stuff so this recipe is a mild one. I've been asked by several of the more adventurous ones in the family to make a hot one so I need to find a recipe for a spicy jerky.

3-4 lbs of sliced lean beef or venison
Slice thin (1/8 to 1/4" at most)
1 cup soy sauce
2-4 cloves minced or fresh pressed garlic (to taste)
1-2 tsp fresh ground ginger (to taste)
1 tsp. fresh ground or ground pepper
2 Tblsp brown sugar

Place all in a zip lock bag and marinate for 6 hours or overnight. Turn and distribute marinate often.
Space out evenly on a drying rack and dry until done.
Depending on what you use 3 hours to 24 hours.
I use a dehydrator at 145 degrees overnight. Jerky is done when it bends but doesn't break. It also depends on if you slice it with the grain or across the grain as one is more brittle then the other. I have made jerky this way off and on for years and it stores very well. I vacuum seal small amounts so it will stay extra fresh. I have never frozen mine and we're all still alive and well. Of course it usually doesn't last terribly long. At most a month and it's gone here. The most important thing is to pick the leanest meat you can. With beef you may have to dab any marbled fat with a towel as it cures to make sure fat doesn't bead on it. Venison is so lean I don't have that problem. Fat in the meat is what will cause it to go rancid. Enjoy