Until I stopped eating cane sugar I had no idea it was in quite so many foods, including beef jerky! It’s not hard to make jerky only time-consuming and I have plenty of time. Most recipes I found contained soy sauce but, since I’m also sensitive to soy, I marinated the beef in Worcestershire sauce, garlic and black pepper. It turned out really well and I expect I’ll be making more before too long. I also want to experiment with turkey jerky. 🙂
Drying times vary based on the thickness of the meat slices and the racks used. I laid the slices out on two cooling racks and stacked them on top of each other using a ball of tin foil at each corner of the bottom rack to hold the top rack above it. An hour through the baking process I switched the racks and turned the meat over. What I expected to be a four hour drying time ended up being only 2 1/2 hours.
2 lbs lean beef, sliced as thin as possible (I used sirloin)
1/2 cup Worcestershire sauce
1 tsp granulated garlic
1/2 tsp fresh ground black pepper
Combine all ingredients in a bowl or sealable gallon sized bag and refrigerate for at least 8 hours. Preheat oven to 250*F. Cover a large baking pan with tin foil and layer strips of meat on oven safe wire racks set in the baking pan. Stack racks if you had more than one. Place baking pan in the oven and bake for at least two hours and up to four hours until it is dry. Switch racks and turn the meat over every hour. Once dry, remove from oven and allow to cool at least 8 hours before sealing in an airtight container or bag.