Beef Jerky

Making your own beef jerky using thinly sliced top sirloin will connect you with your inner caveman as you slow bake the meaty strips and then chew your way into a beef coma. It’s fun to experiment with different marinades to create wholly unusual flavors. It’s a dish best served with a side of dental floss!

1 lb beef top sirloin (thinly sliced)

1 pack dental floss

Chipotle marinade

3 T canned chipotle chilies in adobo sauce

2 t smoked (or regular) sea salt

1 t onion powder

1 t garlic powder


Teriyaki marinade

3 T teriyaki sauce

2 T soy sauce

1 T Worcestershire

1 T brown sugar

1 T honey

1 t molasses (optional)

1 t garlic powder

Dash ginger powder

Sesame seeds (save to coat just before baking)

Buy lean top sirloin steaks, preferably without bones. Put it in the freezer for about 7 minutes before you’re ready to slice (it makes it much easier). When ready cut with the grain into either long, thin strips or shorter (inch-long) nuggets.

Place the meat into separate ziplock bags and coat with marinade(s) of choice. Put in the refrigerator overnight (and up to 24 hours)

Preheat oven to 225 degrees. Let the meat come to room temp for several minutes. Line a baking rake with foil and place sirloin bites onto a cooking rack on top of the baking pan.

Bake for about 3 hours (meat should be dried but pliable and not chewy). Let cool and scarf. Just keep the floss and toothpicks handy!