Beef Jerky
This homemade beef jerky uses a short, plain brine of Worcestershire or teriyaki, brown sugar, garlic and a little liquid smoke, so the beef tastes like beef rather than a salt lick. Flank or skirt steak sliced thin along the grain gives a good chew. It keeps far better than fresh meat, which suits road trips and camping, and it works as a snack or a light meal.
Instructions
Stir together the salt, pepper, brown sugar, garlic, Worcestershire or teriyaki sauce and liquid smoke to make the brine.
Slice the beef into strips about ¼ inch thick, cutting along the grain if you can. Small chunks of stewing beef, about ¾ inch, also work. Freezing the meat first makes it firmer, so it slices cleanly and does not drag or lose its shape.
Put the meat in the brine and marinate it overnight, or at least for an hour or two.
Lay the meat on racks and dry it in a food dehydrator at 145 °F (63 °C) for 6 to 8 hours.
If you are using an oven instead, set the racks with foil, dry the meat at 150 °F (65 °C), and turn it over after 3 to 4 hours. At that point lower the temperature to 130 °F (55 °C).
The jerky is done when a piece bends but does not snap in two.
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