Beef Jerky is not difficult to make. This marinade gives the meat a rich and satisfying flavor. With a good cut of beef the jerky isn’t tough and chewy. Drying time will depend on the thickness of the slices and the humidity of your environment. In my oven this jerky was dry in four hours. You can use a food dehydrator. Heat helps kill bacteria. Note this from Wikipedia: “Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70°C/160°F).”

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