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Beef Jerky

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Ingredients
  

Brine

  • 1/4 cup soy sauce
  • 1/4 cup worcestershire sauce
  • 1 tsp honey
  • 1/4 tsp chili oil
  • 1/2 tsp ground pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika

Meat

  • 2 lbs Rouladin (3/16" - 1/4" beef from hip or shoulder roast)

Instructions
 

  • Whisk the brine ingredients together.
  • Add the meat, one piece at a time, and make sure it all is thoroughly soaked in the brine.
  • Let the meat soaked for at least 4 hours, 12 hours yields darker jerky and the flavour is more mellow.
  • Squeeze out excess liquid, pat dry with paper towels.
  • Place the pieces on a cooling rack that is safe to keep at 195F. Do not overlap the pieces, and put the cooling rack over a baking sheet to pick up any liquid that drops.
  • Place in an oven at 175F, with the door slightly propped open (I use a ball of aluminum foil the size of a golf ball), this allows the moisture to escape the oven.
  • Bake for 3.75-4.25 hours, depending on the thickness and how wet the jerky is - start poking it after 3.5 hours and take it out when it's cooked to your liking.