Beef Jerky

Like I've said earlier, I've got a long long adventure train ride to Chicago on Friday. My sister Dana suggested I make beef jerky to eat on the train, and she was right. It's a great great idea, for me to get some protein that I don't have to worry about eating before it gets to the wrong temperature and I get food poisoning. Jerky is simple and easy to make, and fairly hands off. Plus, its delicious. It's spicy and sweet and not terribly chewy like jerky sometimes is, making your face hurt. Ouch.

Beef Jerky

based off a recipe from chowhound

2 lbs not-too-fatty beef, I used London Broil

1/2 c brown sugar

5 T gf soy sauce

2 T fish sauce

1 T chili flakes

Freeze the meat for about an hour, then slice thinly across the grain. Combine remaining ingredients and whisk until sugar is dissolved. Put all the meat into a ziplock bag or bowl, pour marinade over, squeeze the air out of the bag, and stick the bag in the fridge for the night. 

The next day, drain the meat for a half an hour. Line the bottom of the oven with foil, grease the racks lightly and then return to the oven so that the racks divide the oven into thirds. Lay the meat across the racks, not touching. 

My oven starts at 200, so I preheated it and then when I put the meat in, cooked it with the door open an inch or two. The recipe says to cook 3 hours at 160, but I found an hour and forty five minutes with the door open at 200 was enough. When the meat is dry and still a bit flexable, it's done! Let cool completely, then try not to eat it all at once.