You can make homemade jerky in the oven, but oven jerky will never match the flavor profile of this hardwood-smoked jerky. Woods like cherry or hickory imbue the beef with distinct character, so you'll have to play around to find your favorite.
12 tablespoons kosher salt
5 tablespoons garlic powder
4 tablespoons sugar
4 tablespoons red pepper flakes
5 pounds lean beef (a roast with little marbling works well and is inexpensive)
Trim off the extra fat and cut the roast into thick steaks then cut into medium sized strips.
Mix the spices together and coat the meat. Place in a sealed non reactive container and place in the fridge for at least 2 days. Every night, stir the meat in the container then drain off the liquid that has been extracted from the meat. By now the meat will have turned a dark, brownish color.
Prepare your smoker for a warm smoke of around 200 degrees F. Do not let it get below 140 degrees F. Use dried hard or fruit tree woods. Never use fresh branches, tree leaves, treated lumber, or soft and sappy woods like pine. Place the meat strips directly on the grate and maintain the temperature.
After about 6 or so hours you can let the fire go out and let the meat rest for about an hour.
Remove from the smoker and enjoy.
Will keep for 5-9 days unrefridgerated.
FoodWarrior
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