Jerky Boys

When I lived in San Francisco, I was lifting a lot of weights and I was interested in just ingesting as much protein as possible in an effort to get huge.  I had gotten myself to a pretty burly 195 lbs (as opposed to the soft 195 I’m at now, but I digress).  In an effort to aid my protein intake (and break the monotony of whey protein shakes) I started making beef jerky.  It’s fairly easy to make at home, and what makes it better than the store-bought stuff is that you can control the sodium content.  Not to mention you can make a product that has a much more pleasing texture.

Jerky is not an exact science but here is what I used:

3-4 lb. beef brisket or london broil, sliced 1/4 in slices
2/3 cup soy sauce
2/3 cup Worcestershire sauce
1-2 tbs garlic powder
1-2 tbs onion powder
1/2 cup brown sugar
2 tbs smoked paprika
3-4 tbs liquid smoke
1 tsp cumin
star anise
2 tsp black pepper (or as much as you’d like)
crushed red pepper flakes to taste
salt to taste

Slice your beef into fairly thick slices (1/4″) and set aside.  You want a toothsome and kind of chewy jerky, so don’t go for paper thinness.  In a small bowl, mix together remaining ingredients.  Place beef in a gallon sized zip top bag, and pour marinade over meat.  Marinate overnight.


After the marination, set your oven for 170.  Line two baking trays with foil and place wire rack on top (or use broiler pan).  Drain marinade and place slices of jerky on rack and bake for 6-8 hours until dry, but still a little chewy (do not over dry).

place the meat on rack prior to baking



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