====== Beef Jerky ======
{{https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQl_H5s_zdGny3zGf7sOVNh0cgve5lwL5dKrEIggeaI41hILfXaNN2l4Sc3jRqQYCSWB1AtPnHNSBMuYZE_PzmL4yFa2pGWTDm1RxpEcQIT1kRH_BkDndjMkI-LMEAJLrqI8vACiba7NN/s1600/IMG_6184.JPG?200|Homemade beef jerky — Chef John}}

===== Ingredients =====

2 pounds beef top round, evenly sliced ⅛–¼ inch thick \\
¾ cup Worcestershire sauce \\
¾ cup soy sauce \\
2 teaspoons freshly ground black pepper \\
1 rounded tablespoon smoked paprika \\
¼ teaspoon cayenne \\
1 teaspoon red pepper flakes \\
1 teaspoon garlic powder \\
1 teaspoon onion powder \\
1 generous tablespoon honey \\

===== Tools =====

Wire rack and baking sheet \\
Kitchen scissors \\
Food thermometer (for the USDA safety step) \\

===== Preparation =====

Whisk marinade ingredients together. Coat each slice of beef, cover and refrigerate for at least 3 hours, or up to 24 hours. \\

===== Cooking =====

Safety addition from USDA: before drying, steam or roast beef to an internal temperature of 160°F, verified with a food thermometer. The source’s 175°F oven setting alone does not establish this. \\
Drain and pat beef dry. Arrange on a wire rack over a baking sheet without overlapping. \\
Dry in a 175°F oven until leathery, about 3–4 hours in the original method. Briefly open the oven once or twice an hour to release moisture; timing may differ after the safety preheating step. \\
Cut with kitchen scissors. Cool and refrigerate in an airtight container; do not assume this homemade batch is shelf-stable. \\

===== Sources =====

[[https://foodwishes.blogspot.com/2015/02/homemade-beef-jerky-real-convenient.html|Homemade Beef Jerky and source photograph — Chef John]] \\
[[https://www.youtube.com/watch?v=T4IDl0ywnIs|Make Your Own Beef Jerky — Food Wishes]] \\
[[https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-fish/jerky|Jerky and Food Safety — USDA FSIS (safety addition)]] \\