1 pound filet mignon
1/2 cup tamari or low-sodium soy sauce
1/4 cup worcestershire sauce
1 tablespoon liquid smoke
1/2 tablespoon garlic, minced
1/2 tablespoon onion powder
1/4 tablespoon freshly cracked black pepper
1 pinch cayenne pepper
1/4 cup dark brown sugar
1/4 tablespoon turmeric
2 ounces beer
- Wrap meat tightly with plastic wrap, and freeze for at least 2 hours, or until it's firm.
- Using a very sharp chef's knife, trim off any excess fat or tendons, and then carefully slice the meat into thin strips about 1/8 inch to 1/4 inch thick.
- Mix together soy sauce, worcestershire sauce, liquid smoke, garlic, onion powder, black pepper, cayenne, brown sugar, turmeric, and beer to create a marinade. Submerge the sliced beef in the marinade. Refrigerate for at least 3 hours and up to 24 hours, turning a few times to evenly distribute the marinade.
- Preheat oven to 175°F, remove the meat from the refrigerator, and let it come to room temperature for about an hour. Spray cooling racks with nonstick cooking spray, and place inside foil-wrapped baking sheets.
- Remove the meat from the marinade, drain off any excess liquid, and blot dry with paper towels. Arrange meat strips side by side across the racks, leaving at least 1/4 inch between the strips. Cook until completely dry. This can take anywhere from 2 to 5 hours depending on the thickness of the slices.
- Cool completely before storing. Jerky can be stored in an airtight container in a cool, dry place for up to 2 months.
- 1/2 pound beef jerky