My wife and I often eat jerky when we travel. So the last few months I have been testing how to make my own home version. The batch I made today was good.
Approximately two pounds after trimming of lean beef. I used eye of round. Remove all visible fat and connective tissues. Slice into thin strips.
1/2 teaspoon of curing salt
1 can of chilpotle pepper sauce. I used a 7 ounce can from the San Marcos brand.
1/4 cup of soy sauce
1/4 cup red wine vinegar.
3 tablespoons of brown sugar.
Marinate jerky over night stirring occasionally
Optional items to include in the marinade are fresh cracked pepper and/or cayenne pepper
Preheat oven to 300 degrees Fahrenheit. Arrange jerky on cooking racks as oven is preheating. Be sure to cover the cooking pan with foil or parchment.
Cook jerky 10 minutes at 300 F.
Reduce oven temperature to 170 F. Prop the door slightly open with a wooden spoon.
Rotate the pans about every 45 minutes. Front to back and top to bottom.
Cook 3-6 hours depending on thickness of meat slices.
Do a bend/snap test. I want the jerky a little bendable but not a dry snap break.
A bit before you think the jerky is ready. Shut oven door. Raise the ovens temperature to about 225 degrees F and cook the jerky 20-30 minutes longer to ensure that the bacteria are killed.