Beef Jerky

• 2 lbs beef (round, rump or sirloin tip, use London broil for best results)
• 1/3 cup dry sherry
• 1/2 cup soy sauce
• 1/3 cup chicken stock or 1/3 cup beef stock
• 3 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon fresh gingerroot, finely diced
• 2 garlic cloves, chopped
• 1 teaspoon fresh ground black pepper

1. Remove all fat from the meat.
2. Wrap meat in plastic wrap and freeze until almost solid (about 2 hours).
3. This is important--makes it easier to cut thin, even slices.
4. Remove from freezer and cut with the grain into neat 1/8-inch thick slices.
5. Arrange in a shallow dish.
6. Mix remaining ingredients in a saucepan and bring to a boil.
7. Cool and pour over sliced meat.
8. Marinate overnight in the refrigerator, stirring once or twice.
9. Line oven bottom with foil.
10. Preheat oven to 250u0b0.
11. Pat meat dry with paper towels.
12. Arrange in a single layer on a roasting rack and place in preheated oven.
13. Immediately reduce heat to 150u0b0 and allow to dry slowly for 8 hours or so.
14. Store in an airtight container in the refrigerator.
15. Note: Allow anywhere from 6 to 24 hours for it to dry.
16. Finished jerky should be stiff but still bendable.
17. Meats need to be dried at 145u0b0 or above to kill microorganisms.

beef, sherry, soy sauce, chicken, rice wine vinegar, brown sugar, fresh gingerroot, garlic, fresh ground black pepper

Taken from www.food.com/recipe/beef-jerky-21758 (may not work)