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How exciting is it that jerky is now something we can all make at home? I’m jumping ahead…let’s backtrack a bit. I’m not exactly sure when jerky hit the kosher market. In the beginning it was something that was usually bought at a specialty store. I always thought one would need a special dehydrator machine to get the perfect jerky. I really didn’t want another gadget in my house, especially one that sounded like it would be a big job to clean. You can imagine how excited I was when I discovered that jerky can be made in the oven with zero cleanup. After a little meeting with my butcher to figure out which was the best meat to use, I was on my way to surprise my boys with homemade jerky. The best part is that you can vacuum pack the jerky for a later time, or think “best mother of the year” award and send some along with your kids to camp. Vacuum-packed jerky has a shelf life of 6 months. My boys like it super-hot and spicy, but feel free to cut down or cut out the sharp spices altogether.
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1/4 cup Gefen Honey
2 tablespoons Glicks Hot Sauce
1 teaspoon liquid smoke
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper
1 (2-pound) top of the rib, sliced as thinly as possible
Place soy sauce, honey, hot sauce, liquid smoke, cayenne pepper, chili powder, onion powder, garlic powder, and black pepper into a large ziplock bag. (For easier filling, place the bag into a two-pound soup container to keep the top open.) Close tightly and mix well, then add meat and toss to coat. If possible, marinate for at least eight hours or overnight for best results. You can also freeze at this point in the marinade and cook another time.
Preheat oven to 200 degrees Fahrenheit. Line 2 cookie sheets with foil and spray with cooking oil. (You can place Gefen Parchment Paper over the foil if you don’t like to bake directly on foil.) Spread the meat out in a single layer (it’s okay if the strips are touching, but do not overlap) and cook for one and a half hours. Flip each piece of meat and cook for another 30 to 60 minutes.
Every oven is different and some people like the meat more dry than others, so keep an eye on it to see when it’s ready. The meat should be somewhat pliable— not too wet and not too dry. If the meat is super thin it will need less time, and if it was sliced at home and is thicker it’ll need a little longer. Once you try it once or twice I’m confident you’ll get the hang of it.
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