Delicious protein snack... or as an aperitif with a "little fret" 🍻
The nasty tangy jerky is just perfect!
1 unbarred French roast beef, about 2 lbs
1 cup Worcestershire sauce
1 cup soy sauce
1 C. liquid smoke
1 C. Mean Spicy mix
1 C. onion powder
1 C. garlic powder
Combine all the marinade ingredients and set aside.
Cut the roast in half lengthwise. And then make thin slices widthwise.
Place the beef slices and marinade in an airtight dish or Zip Lock bag. Leave to marinate in the fridge for at least 12 hours (maximum 48 hours), turning the bag or container from time to time.
The jerky can be made in the dehydrator according to the manufacturer's instructions, or in the oven using the following method:
Beef must dry for a long time at very low temperatures. I suggest the lowest temperature the oven will allow. Leave the stove door a little ajar by inserting the handle of a wooden spoon to prevent it from closing.
Place marinated beef on blotting paper or paper towel to drain off excess marinade, then place on a baking sheet lined with parchment paper. Put in the oven for a period of 4 to 8 hours (depending on whether the oven is convection or not).
The jerky is ready when folding a piece, it cracks, but does not break!