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Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and a more consistent width.
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Add the red wine, fish sauce, and black pepper in a container or zip lock bag and mix together.
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Remove beef from the freezer and slice against the grain between ⅛"-1/4" thick.
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Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
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After marinating, remove and dry the strips with paper towels. Place sliced beef on a rack in the middle of the oven.
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Turn oven on to the lowest temperature setting available and prop the door open with a wooden spoon. (170 degrees is ideal, no higher than 200 degrees)
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Dry jerky for 4-12 hours. (cooking time will vary on thickness of jerky)
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Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.