Cook The Book: Beef Jerky

• 1/2 pound boneless grass-fed beef top round or sirloin tip roast, fat trimmed, partially frozen
• 1/4 cup Worcestershire sauce
• 2 tablespoons water
• 1 garlic clove, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground dried chipotle
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne

1. Using a meat slicer or a food processor, cut the partially frozen meat into thin strips about 1/8 inch thick and as long as possible.
2. Choose a medium bowl and mix the Worcestershire sauce, water, chopped garlic, chili powder, chipotle, black pepper, salt, and cayenne. Put the meat strips into this marinade and turn everything over with your hands. Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to blend and penetrate the meat.
3. The next day, heat the oven to 175u0b0F. Line 2 baking pans with foil. Arrange the meat strips side by side on the pans, discarding any bits of garlic and blotting off any liquid clinging to the meat.
4. Slow-roast the strips for 3 hours, then turn them over and roast for another hour or two more. The goal is a leathery texture that is
5. . The jerky will keep, refrigerated, for 3 weeks. It is stable enough to pack in lunches or for trips as long as a day without refrigeration.

worcestershire sauce, water, garlic, chili powder, ground dried chipotle, freshly ground black pepper, salt, cayenne

Taken from www.seriouseats.com/recipes/2010/09/beef-jerky-recipe.html (may not work)