Preparation:
*If not a tender cut, slice it paper thin. If a tender cut, slice 1/8-1/4" thick.
Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture. Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at less than 200F turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag. Note: I have one of those vacuum sealers and store it in a canning jar using the attachment for sealing jars. |
