Why would you make something you can buy at any corner store? Because you can, and because it’s a lot cooler to pull out a bag with beef jerky that you slow-cooked yourself than to unwrap processed beef jerky. Try it, tear off a piece and hand it to a friend. See what happens.
This technique takes some time, however, so don’t plan on tearing into a piece tonight. This jerky also packs some heat, so it’s best enjoyed with an ice cold beer.
- 2 pounds strip loin
- 1/2 cup white wine vinegar
- 1/2 cup light brown sugar, packed
- 1/2 cup salt
- 1 tablespoon , freshly ground
- 1 teaspoon chili powder
- 2 teaspoons onion powder
- Place beef in the freezer until firm enough to slice but not frozen, about 45 minutes. Then using a very sharp knife, slice thinly against the grain of the meat.
- In a small bowl, combine the vinegar, sugar, 2 cups water, salt, and half each of the pepper, chili powder and onion powder. Place the beef strips in the mixture and let marinate in the refrigerator overnight.
- Remove the beef from the marinade, pat dry, and season with the remaining pepper, chili powder, and onion powder.
- Heat the oven to 150°F.
- Place the beef strips on an oven rack set over a sheet pan. Cook in the oven for 8 hours, allowing the beef to dry out. Remove from the oven and let cool.
- Can be stored in a plastic bag in a cool dry place for up to 3 weeks.