Homemade Beef Jerky

• 130 g raw Lean beef steak (top round or sirloin) (4.6 oz raw)
• 16 g Soy sauce (1 tbsp)
• 5 g Brown sugar (1 tsp)
• 6 g Hot sauce (0.2 oz)
• 1.5 g Garlic powder (½ tsp)
• 1 g Black pepper (½ tsp)
• 1 g Smoked or regular paprika (½ tsp)

You'll need: Sharp knife and cutting board, Zip-top bag or bowl with lid, Baking sheet with a wire rack, Paper towels, Instant-read thermometer.

Method

1. Slice the beef thin

   Trim any visible fat from the steak, since fat goes rancid. Freeze it for about 30 minutes, until firm but not solid. Slice it against the grain into strips about 5 mm (¼ inch) thick.

   Slicing against the grain gives a tender, easy-to-bite jerky. With the grain it's chewy.

2. Marinate

   Stir the soy sauce, brown sugar, hot sauce, garlic powder, black pepper and paprika together in the bag or bowl. Add the beef strips and turn until every strip is coated. Press out the air, seal and refrigerate for at least 2 hours, or overnight.

   Turn the bag once halfway through so the marinade reaches every strip.

3. Heat the strips to a safe temperature

   Heat the oven to 160°C (325°F). Pat the strips dry with paper towels and lay them on the wire rack over the baking sheet in a single layer, not touching. Bake for about 10 minutes, until the thickest strip reads 71°C (160°F).

   Heating the beef first, before the slow dry, is the safe way to make jerky at home.

4. Dry low and slow

   Lower the oven to 80°C (175°F) and prop the door open a crack with a wooden spoon so moisture can escape. Dry for 2½–3 hours, turning the strips once. They're done when a cooled strip bends and cracks slightly without snapping.

   Test a piece after letting it cool for 2 minutes. Warm jerky always feels softer than it will be.

5. Cool and store

   Let the jerky cool completely on the rack, about 20 minutes. Blot off any beads of fat with a paper towel, then pack it into an airtight container.

   Don't bag it warm. Trapped steam makes it damp and it spoils faster.

Swaps

• Lean beef steak (top round or sirloin) → Flank steakA little more flavor and a bit tougher; trim well.
• Hot sauce → A pinch of chili flakesHeat without the extra liquid.