Dried Steak Strips

Michael Symon's Beef Jerky

  • 2 pounds Eye of Round (all fat removed)
  • 1 1/2 tablespoons Kosher Salt
  • 2 teaspoons Granulated Sugar
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cayenne
  • 1 teaspoon Chipotle Powder
  • 1/2 teaspoon ground Coriander
  • 1/2 teaspoon Smoked Paprika
step-by-step directions
step-by-step directions
  • Cut the beef into strips, 1/2"x1/2"  and 6 inches long.   You want to cut the beef with the grain for this process.  During the cooking process, the beef will lose a lot of water weight, and it will shrink significantly and reduce in size.  If it seems like it is cut too thick, it is more than likely the correct size!
  • Combine all of the rest of the ingredients and season the beef aggressively with it (you will use all of the seasoning).  Refrigerate, covered for 24 hours or put in a plastic gallon sized bag.
  • Place the strips on a baking rack lined with a sheet tray.  You want nice even space surrounding the strips as they should not be touching or over lapping.  This will allow for even drying.  Place in a 250 degree oven for 4 to 5 hours or until fairly dry but still chewy.  Store the jerky in an airtight container at room temperature.  It will last for several months.

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Michael Symon's Beef Jerky

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