Nothing beats homemade jerky. Last winter, it was our prize food during the Carpe winter expedition in Alaska… so we made more this year!
Here’s our favorite concoction… Meat: lean round steak – cut to 3/16th thickness Marinade:
Braggs Liquid Aminos water
Let the meat soak for 6-8 hours. Over-marinating could make the jerky too salty. Drying:
Hang the meat on oven rack. Dry in oven at very low heat (180 ̊ F) with door cracked open to let the humidity escape. Check after 2-3hrs, flip each piece so that they dry evenly. Drying can take up to 8-12hours.