1.5-2lbs of Beef. anything really lean will work well. flank steak is my usual go to, but once in a while the butcher i go to will have a great recommendation and slice it thin specifically for beef jerky. Makes prep work a breeze. If you didn't get the butcher to cut it for you you'll want to slice it as thin as you can before mixing it with the rest of the ingredients.
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons onion salt
1 teaspoon Liquid smoke
1 teaspoon chilli powder
Mix all the ingredients in a large zip lock bag and let it marinate over night. This will let the flavors absorb into the meat.
After atleast 12 hours you want to remove the meat from the bag onto a paper towel and then dab the top with a second paper towel to remove any excess moisture from the meat. the more moisture you remove now the quicker the next process will go.
place the dried meat onto something that will elevate it over a cooking tray while it dries. I use a metal wire deal that you would put cookies on to cool. put it in the center of your oven at the lowest possible setting. should be around 150-175 degrees.
You'll want to prop the oven open my sweet old oven does this itself because of it's unique sexiness.
If yours won't stay open slightly, you can stick a wooden spoon in between the door and the frame of the oven as you close it to leave a crack where the moisture and excess heat can escape from.
After 4-8 hours depending on your oven your beef should be well dried and still pliable. You should store the beef in a plastic bag and consume it within the next week or so. If you have extra, it can be stored in the freezer for a few months, or sit there never to be seen again like the other stuff you put in your freezer.
Bonus: If you're bored, have extra beef that won't fit a whole tray, or just feel like it, you can just throw it in a pan and fry it up. Tastes delicious.