Alberta Beef Jerky Bites

Ingredients

• about 910 g Lean beef (top round or flank steak)
• 1/4 cup Worcestershire sauce
• 2 tbsp Apple cider vinegar
• 2 tbsp Brown sugar
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Black pepper
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 910 g lean beef (top round or flank steak) into 0.635 cm thick strips against the grain.
2. 2In a bowl, whisk together the 1/4 cup Worcestershire sauce, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp salt until well combined.
3. 3Place the beef strips in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 6 hours, or preferably overnight.
4. 4Preheat your oven to 80°C.
5. 5Remove the beef strips from the marinade and pat them thoroughly dry with paper towels.
6. 6Arrange the dried beef strips in a single layer on a baking sheet lined with a wire rack, ensuring they do not overlap.
7. 7Bake for 5 to 6 hours, or until the jerky is dry and leathery to the touch. It should bend without breaking.
8. 8Let the jerky cool completely on the wire rack for at least 1 hour. This step is important for achieving the right texture.
9. 9Once completely cool, cut the jerky into bite-sized pieces.

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