Delicious protein snack ... or as an aperitif with a "small fret" 🍻
The tangy wicked jerky is just perfect!
1 non-wrapped French roast beef, about 2 lbs
1 cup Worcestershire sauce
1 cup of soy sauce
1 C. liquid smoke
1 tbsp. tablespoon of Spicy Nasty mix
1 C. onion powder
1 C. garlic powder
Combine all the marinade ingredients and set aside.
Cut the roast in half, lengthwise. And then, make thin slices crosswise.
Place beef slices and marinade in an airtight dish or Zip Lock bag. Let marinate in the fridge for at least 12 hours (maximum 48 hours), turning the bag or container from time to time.
The jerky can be made in the dehydrator according to the manufacturer's instructions, or in the oven using the following method:
Beef must dry for a long time at a very low temperature. I suggest the lowest temperature the oven allows. Leave the stove door a little ajar by inserting the handle of a wooden spoon to prevent it from closing.
Place marinated beef on blotting paper or paper towel to drain excess marinade, and then place on a baking sheet lined with parchment paper. Put in the oven for a period of 4h to 8h (depending on whether the oven is convection or not).
The jerky is ready when, by bending a piece, it cracks, but does not break!