Christina’s Beef Jerky
2.5 lbs very lean beef or venison, trimmed of all fat
1 tbsp sea salt
1 tbsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cayenne powder
Cut the meat into even strips approximately 1-inch wide and 1/4-inch thick. Spread on baking sheets.
In a bowl blend the seasonings and season the meat strips on one side. Turn and season the second side. Cover and refrigerate overnight.
Preheat your oven to 175°F. Line the meat onto a tiered baker’s cooling rack over a baking sheet. Dry the meat 6 to 8 hours, turning once or twice to dry uniformly.
Remove from the oven and cool. Keep tightly covered, refrigerated, for up to 1 month.
Recipe courtesy of Christina Lianos