T Bird's Beef Jerky

Recipe View Slice the steak: Partially freeze the round steak for about 30 minutes to make slicing easier. Using a sharp knife, slice the steak into strips no thicker than 1/4 inch, cutting against the grain for maximum tenderness. (Prep time: 20 minutes)

Recipe View Prepare the marinade: In a large bowl, whisk together the onion powder, black pepper, garlic powder, salt, and Italian seasoning. Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce until well combined. (Prep time: 5 minutes)

Recipe View Marinate the beef: Place the sliced beef strips into a large resealable bag or container. Pour the marinade over the beef, ensuring that all strips are evenly coated. Seal the bag or cover the container, and refrigerate for at least 24 hours, or up to 48 hours, to allow the flavors to fully penetrate the meat. (Marinating time: 24-48 hours)

Recipe View Prepare for baking: Position an oven rack on the highest level. Line the bottom of the oven with aluminum foil to catch any drips during baking. Preheat the oven to 150 degrees F (65 degrees C). (Prep time: 10 minutes)

Recipe View Hang the jerky: Insert round toothpicks through the tops of the marinated beef strips, leaving enough space to hang them from the oven rack without touching each other. (Prep time: 15 minutes)

Recipe View Bake the jerky: Hang the toothpicked beef strips from the oven rack, ensuring they are spaced apart for even drying. Bake in the preheated oven for 4-6 hours, or until the jerky is dried to your desired consistency. The drying time will vary depending on the thickness of the strips and the humidity in your environment. Check the jerky periodically and rotate the strips for even drying. (Bake time: 4-6 hours)

Recipe View Cool and store: Once the jerky is dried to your liking, remove it from the oven and let it cool completely on a wire rack. Once cooled, store the jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer storage.