Beef Jerky

Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.

Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.

Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.

Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it’s perfect take all the beef jerky out of the oven. (Bake 2–3 hours in a convection oven.)

Store in an airtight container at room temperature for 1 to 2 weeks.