This is the Jerky recipe that I started passing around while out on the drilling rig in South Texas. This was a bad decision as now many of the guys out here always ask if I have any Jerky on me while we are working. This recipe is made of several ingredients that you can’t go wrong with.
Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.
After marinating, dry slices with paper towels to remove any excess marinade.
Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
Allow jerky to cool for several hours before storing.
Trim all fat from the meat before marinating for longer lasting jerky once it's finished drying
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor
Sprinkle on more red pepper flakes before drying if desiring a spicier jerky