I don’t know very many dads who don’t like beef jerky. It’s one of those foods I never would have tried without some paternal encouragement (right up there with those big gross looking turkey legs at the fair!) I love when I can skip the convenience store artificial version of food and make something myself, and around here, we love nothing more than to DIY on gift giving holidays. Cheers to you, Dad!
2 lbs LEAN beef top round sliced thinly in strips or squares (bat your eyes at the butcher and they might do this for you! If you must slice it yourself, freeze for 45 min first and it will be much easier)
1 cup good quality soy sauce or teriyaki sauce
½ cup brown sugar
Place the beef in a 1 gallon zip-lock bag. Combine the soy sauce & brown sugar until sugar is dissolved and pour into the bag over the beef. Seal bag and place in refrigerator to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees. Spread beef strips on cookie sheets and place in oven, leaving door slightly ajar (a dish towel is great for this)
Every 2 hours or so, turn strips over and rearrange till they are completely dark brown and dry. The volume will have shrunk by almost one half of the amount of meat you started with.
Meat should be ready to eat after 8-10 hours depending on thickness of your meat strips (thicker strips will take longer than thinner ones, duh!)
When jerky is completely dried, lay out in a single layer on paper towels to cool completely. A good way to check is to take a test piece and bend it. It should *snap* right apart! Store in zip lock bags in the fridge if keeping for more than a few days. Will keep for weeks when dried thoroughly and keep refrigerated. Eat within 3-4 days if not refrigerated.
Get your coconut oil ready! Come back on Sunday to learn how to shine your dad’s shoes for Father’s Day!