Mom'S Awesome Jerky

You do not need a dehydrator for great jerky, just a low oven and a little patience. The flavor here comes from a marinade with real backbone: brewed coffee and teriyaki for depth, soy and Worcestershire for savor, brown sugar for balance, and liquid smoke plus cayenne for that smoky, peppery finish.

Slice the beef thin and let it soak a full day so the seasoning drives all the way through. Then it dries low and slow on the oven racks with the door propped open, which lets the moisture escape so the meat dries rather than cooks.

Eight to twelve hours later you have chewy, deeply savory jerky. Lay foil on the oven floor first and cleanup is easy.

Pro Tips

• Slice the meat while it is partially frozen for thin, even strips; thin is what dries properly.
• Trim every bit of fat, since fat does not dry and will turn the jerky rancid faster.
• Prop the oven door open with a wooden spoon so humidity escapes and the jerky dries instead of bakes.
• Lean cuts like top round or flank steak work best.

Variations

• Slice with the grain for a chewier bite, against it for more tender jerky.
• Bump the cayenne or add red pepper flakes for a spicier batch.
• Swap the teriyaki for a honey-soy mix if you like it sweeter.