To slice a cut of beef into thin pieces, freeze it for an hour or so and then slice it ⅛ to ¼ inch (.32 to .64 cm) thick, cutting across the grain. I like to cut the pieces into 4-inch (10.2 cm) square pieces, but you can cut them into strips as well, about 6 by 2 inches (15.2 by 5 cm). It's a good idea to cut them all about the same size so they dry evenly.If you favor salty beef jerky (like the soy version) add a bit more salt, about ¼ teaspoon or so. And if you want, you can leave out the maple syrup or honey for a sweetener-free jerky.
1teaspoonmaple syrupor honey, or other sweetener; optional
1tablespoonapple cider vinegar
2poundslean beefsliced thinly
Instructions
Place all the marinade ingredients, except the beef, in a bowl and whisk.
Place the sliced beef in large shallow baking dish and pour the marinade over the beef. Move the beef around with a fork to insure that all sides have been covered in the marinade.
Cover and refrigerate the beef to marinate for at least 4 hours, overnight is even better.
For the dehydrator method: Prepare the trays and use a teflon sheet or parchment paper over the tray to catch any drippings. Lay the beef out on the trays so the pieces are not touching. Set the dehydrator to 140°F (60°C) and dry the beef for 3 to 4 hours, depending on their thickness, turning each piece halfway through (after 1.5 hours).For the oven method: Prepare baking sheets with parchment paper or other non-stick surface and lay the beef out across the sheets so they're not touching. Set your oven to 140°F (60°C) or as low as it will go (I wouldn't go any higher than 165°F (74°C). Dry the beef for 3 to 4 hours, or shorter if they oven temperature is higher than recommended.
Cool fully, and store sealed for a few weeks, or in the refrigerator for a few months.