Do it Yourself: Beef Jerky

Beef jerky is one of my favorite protein snacks, but purchasing commercially produced jerky is expensive. Not only does purchasing jerky mean wasteful packaging, but it typically includes ingredients that I do not want to consume. Making your own jerky is cheap, easy to make and let's you be in control of the flavors and seasonings. If you do not have a food dehydrator, don't fear; your oven will suffice.

Beef Jerky

2 lbs london broil or flank steak
1 tsp any seasoning you like (I used salt, pepper, cayenne, curry and tumeric)

Put london broil in the freezer for 1 hour to make cutting easier. Before slicing meat, rinse and pat dry meat, trimming off any excess fat. Cut meat against the bias into 1/8 inch slices and put into large bowl with seasoning blend. Marinate up to 24 hours.

If you are cooking in the oven, place aluminum foil across the bottom of your oven. Carefully place each piece of jerky on the oven racks (see image below). Put oven on lowest setting or no more than 170 degrees. If your oven, like mine, does not go below 200 degrees, prop the door open. Cook 2-5 hours, depending on your oven and your desired degree of 'dryness'.

When your jerky if finished, let it cool to room temperature, then store in plastic bags with one paper towel to soak up any moisture. Your jerky will keep up to two weeks or longer if kept in the fridge.