Jerky

• 3 pounds red meat (such as beef top round steak, flank steak brisket) partially frozen
• 2/3 cups Worcestershire sauce
• 2/3 cups soy sauce
• 2 teaspoons black pepper, ground
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• 1 tablespoon honey

1. Slice the meat with the grain as thin as humanly possible.
2. Mix the brine ingredients in a large, sturdy, resealable freezer bag.
3. Placing the bag inside a large piece of Tupperware will make this easier.
4. Add meat strips to the brine.
5. Seal the bag, working out as much air as possible.
6. Lay bag flat in a roasting pan or sheet pan and refrigerate for 3 to 6 hours.
7. Remove the meat from the brine and drain.
8. Discard the brine.
9. When the meat is dry, place inside Blo-hard 3000 and set fan to medium.
10. Alternatively, heat oven to lowest setting and place the strips directly on oven racks.
11. Use a blob of foil as a wedge to hold the oven door ajar.
12. Oven-dry the jerky overnight or until the meat reaches the desirable texture.
13. Store the jerky in a resealable plastic bag on in a cool dark place for 30 or 40 years, or until fuzzy stuff starts to grow on it.

red meat, worcestershire sauce, soy sauce, black pepper, onion powder, liquid smoke, red pepper, honey

Taken from www.foodandwine.com/recipes/aspen-2004-jerky (may not work)