How To Make BEEF JERKY - Day 16,923

https://youtu.be/u_tI3F1JC6E - Recipe Below

Of interest, my 6 pound was reduced to 1:12-3/4 pounds.  So, just under one quarter the weight was my yield.  I would love to know if you try this, what was yours?

Beef Jerky

6 Pounds, Top Sirloin Beef, sliced thin

1/2 Cup Soy Sauce

1/2 Cup Worcestershire Sauce

2 Tablespoons Honey

2 Teaspoons Garlic Powder

1 Tablespoon Paprika

1/2 Teaspoon Chili Powder

2 Teaspoons Black Pepper, ground

Mix all ingredients but beef in a large bowl and allow rehydrating of the spices while you slice the meat very thin.  Remove any extra fat pieces that may be on the meat.  Add the sliced beef to the spice mixture and mix well so that all pieces are coated in the sauce.  Cover and place in the refrigerator for 3-4 hours.  Lay the meat out over a wire rack on top of a cookie sheet.  Place the meat in the oven at 165°F for 3-4 hours until the meat is dried.  It might be helpful the check each hour, venting the oven of any humidity built up.  You may use a dehydrator for this and a convection oven is great too.  When meat is dry, allow to cool to room temperature and place in an air tight container.  Should keep for 6 months.  

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