Homemade Sweet & Spicy Beef Jerky

 

Nothing says I love you like homemade beef jerky.  No?  While most people celebrate Valentine's Day with chocolates, I knew my guy would be much happier with a little sweet and spicy jerky.  Don't worry, I also made him chocolate-covered cheesecake bites which I will be sharing next week!

 

Anyways, we both love the sweet and spicy buffalo jerky from Trader Joe's.  If you've never tried it, pick some up.  It has accompanied us on every road trip and is usually devoured within the first hour.  Its seriously the best!  I found a few flavor varieties while researching recipes and methods but I was hoping to mimic the TJ's jerky so obviously went with the sweet and spicy.

 

My first attempt at homemade jerky was over Christmas.  You know, your typical stocking stuffer.  I burned one batch... the second batch was a semi-success... but this time around, it was unreal.  This is coming from someone who could very easily live without red meat.  It truly is a labor of love -- but oh so worth it!

Sweet & Spicy Beef Jerky
Source:  adapted from Food & Wine, June 2010

Ingredients
1 pound flank steak, trimmed
1 cup beer (any kind works!)
2 teaspoons black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1/2 to 1 teaspoon red pepper flakes (depending on your spice preference!)

Directions
First up, dry the meat!  Lay the meat out on a clean cutting board.  I let mine set in the freezer for about an hour -- it makes it easier to cut the meat!  Next, in a large bowl, combine the beer with the black pepper, onion powder, garlic powder, brown sugar, soy sauce, Worcestershire sauce, red wine vinegar and the red pepper flakes.

Using a sharp serrated knife, cut the beef into 1/4-inch-thick slices, in line with the grain.

Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper, if desired. Bake for about 3 1/2 to 4 hours, until the jerky is firm and almost completely dry, but still chewy.  Pat off excess grease with paper towel right when you remove from the oven.  Then let cool completely on the racks before serving.