Beef Jerky

• beef (round, rump or sirloin tip, use London broil for best results)↗2 lbs
• dry sherry↗1⁄3 cup
• soy sauce↗1⁄2 cup
• chicken stock or 1/3 cup beef stock↗1⁄3 cup
• rice wine vinegar↗3 tablespoons
• brown sugar↗1 tablespoon
• fresh gingerroot1 teaspoon

  finely diced

• garlic↗2 cloves

  chopped

• fresh ground black pepper↗1 teaspoon

Step-by-step instructions

1. 1

   Remove all fat from the meat.

2. 2

   Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).

3. 3

   This is important--makes it easier to cut thin, even slices.

4. 4

   Remove from freezer and cut with the grain into neat 1/8-inch thick slices.

5. 5

   Arrange in a shallow dish.

6. 6

   Mix remaining ingredients in a saucepan and bring to a boil.

7. 7

   Cool and pour over sliced meat.

8. 8

   Marinate overnight in the refrigerator, stirring once or twice.

9. 9

   Line oven bottom with foil.

10. 10

    Preheat oven to 250°.

11. 11

    Pat meat dry with paper towels.

12. 12

    Arrange in a single layer on a roasting rack and place in preheated oven.

13. 13

    Immediately reduce heat to 150° and allow to dry slowly for 8 hours or so.

14. 14

    Store in an airtight container in the refrigerator.

15. 15

    Note: Allow anywhere from 6 to 24 hours for it to dry.

16. 16

    Finished jerky should be stiff but still bendable.

17. 17

    Meats need to be dried at 145° or above to kill microorganisms.