How to Make the Best Beef Jerky in the World (artofmanliness)

5 lb lean brisket
2 c Kikkoman soy sauce
2 c Worcestershire sauce
2 c thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion)
1 c liquid smoke
1/2 c Karo dark corn syrup (you can also try blackstrap molasses)
3 T garlic powder
3 T onion powder
3 T brown sugar
1 t cayenne pepper

Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 1⁄4″.) The leaner the meat, the better and longer-lasting the jerky. In a large container, mix the soy sauce, Worcestershire sauce, teriyaki sauce, liquid smoke, and dark corn syrup. Add the garlic powder, onion powder, sesame seeds, and brown sugar. Throw in cayenne pepper. Add more if you like it spicy, but a little goes a long way. Stir well, then drop your meat into the marinade. Your meat should be fully submerged. Note: Sometimes I’ll take a smaller container and play with a slightly different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to the same base marinade. I’ll add in a little of the sliced meat for a batch of experimental jerky. Close or cover the container(s), then leave in the refrigerator for at least 24 hours. Once the meat is well marinated, it’s time to dry it: Cover the bottom of your oven with aluminum foil. Things will get messy. The higher the racks are placed in the oven, the better. Place the meat on the racks of your oven, one next to the other. The higher the racks are placed in the oven, the better. If you like, you can put the meat on aluminum foil or hardware cloth. Set your oven temperature to 160, or 180 if you’re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. The goal is to dry the meat but avoid cooking it. Let it dry for 3 hours, then turn over the jerky. After another 3 hours, it should be done. The total time, however, is dependent on the thickness of the meat and the temp of the oven. The jerky is done when it’s dry enough that you can rip off a piece easily, but before it snaps when you bend it. Leave meat out in the air to cool. It is now ready to eat. The longer you leave it out to cool, the drier it will get. After no longer than 24 hours, store it in sealed Ziploc bags. Without refrigeration, it will be good for 4 – 6 months. Note to Me: Smoke in the smoker.

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