There is nothing brief about jerky!
- 2 lbs. top round beef
- 1 bottle of your favorite beer (here’s mine!)
- 3⁄4 cup soy sauce
- 2 tbsp. Worcestershire sauce
- 1 tbsp. honey
- 2 tbsp. Liquid Smoke
- 1 tbsp. Tabasco Chipotle sauce
- 3 tbsp. crushed minced garlic
As always, Beef Jerky Basics is your shining light on a hill, your beacon of hope, your path to a better world—one with only homemade beef jerky. Read it; know it; live it.
Trim as much fat as possible from your beef and toss it in the freezer for an hour or so.
Mix all ingredients, whisking until everything’s completely dissolved.
Slice beef against the grain, between 1/8″-1/4″ thick.
Add sliced beef to a bag or other airtight container of marinade; shake well to evenly coat the meat.
Marinate in the fridge for 12 to 48 hours, turning occasionally so all the beef gets a good soak.
Remove and blot the strips with paper towels, then dry using your preferred method.
Jerky will be finished when it bends and cracks, but does not break in half.
Cool completely before storing in an airtight container.