Jun 30, 2011
I like to use TOP ROUND roast. I "temper" (partially freeze) the roast and slice it by hand. With the grain, against the grain, thick, thin, whatever you prefer.......
For every one lb. of beef:
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cayenne pepper powder (optional)
1-2 tsp. salt
1 capful liquid smoke
1/2 cup Dr. Pepper
Crushed red pepper (optional)
Put sliced beef and mixture in a large bowl. Add enough water to cover the beef. I usually marinate my jerky meat overnight. I think the Dr. Pepper is kind of acidic and will cook the meat if left too long. So I only marinate the Dr. Pepper jerky about 4-5 hrs. (I am going to marinate my next batch overnight and see what happens. Hopefully it is not some beef mush!!!)
When you have the beef strips on the rack you can sprinkle crushed red pepper on one side (or both) if you want that extra umph!!
Food and Cooking @ Economist.com