Categories: Snacks
Ingredients
- 2 lbs. beef eye of round, trimmed of all fat
- 1 1/2 tbsp kosher salt
- 2 tsp sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp chipotle chile powder
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
Directions
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Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process.
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In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours.
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Preheat the oven to 250. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6-7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more.
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Divide the jerky among bags. Store at room temp. It should keep for several months.