Homemade Beef Jerky

• 0.25 lb eye of round, trimmed and sliced 1/4 inch thick against the grain (Partially freeze for 1 hour to make slicing easier)
• 0.25 tbsp coarse salt
• 0.13 tbsp black pepper
• 0.13 tsp garlic powder
• 0.13 tsp onion powder

Instructions

1. 1

   Mix salt and spices. Toss with sliced beef until every piece is coated.

2. 2

   Refrigerate in a sealed bag 4-12 hours to cure.

3. 3

   Oven to 175F with convection if available. Lay strips on wire racks over sheet pans, not touching.

4. 4

   Bake 4-6 hours. If you do not have convection, rotate pans every 90 minutes and check doneness earlier.

5. 5

   Jerky is done when it bends and cracks but does not snap. If it is still wet or floppy, keep drying in 30 minute increments.

6. 6

   Cool completely on a rack. Store in a jar on the counter up to 2 weeks, or fridge up to a month.