Did you know that beef jerky was one of mankind’s first inventions? No one really knows when we the people began drying and curing meats but historical reference and archaeological anthropologists findings point to a long history of humans using this method to preserve food. So step back in time with me, no not that far back in time. We are using an oven to dry the meat rather than the sun anyway, but hey you do what want.

I love jerky but I REALLY love homemade jerky. Its texture is not as tough as the jerky you buy at the store. Plus you can infuse your flavors into the jerky according to your tastes. Throw on the fact that it is a super easy set it and forget it process and now you have no reason to not try this at home. I give three of my favorite beef jerky recipes all with a hint of heat because that’s what CCF is all about anyway. I used flank steak but you can use any thing you really want, just that the flanks steak an London broils make nice sized strips. Look for a 2 – 3 pound cut of beef.

The preparation method for each is the same as follows:

1. Trim the meat of fat then slice the meat into very thin strips either with or against the grain, depending on your preference. I like to cut it against the grain. (Tip: You can put the meat in the freezer and chill it but don’t freeze it to help with the slicing it thin.)

2. Mix or puree the marinade ingredients in a food processor then marinade the beef strips in the mixture in a shallow dish in the fridge for 6 hours. No more, no less.

3. Preheat oven to 160°F. Remove the strips from the marinade and completely dry them with paper towels. No place baking racks, spray with Pam or lightly rubbed with olive oil, onto a rimmed baking sheet. Arrange the strip evenly onto the racks leaving space in-between. Bake until the strips are dry but still just a little tender and not completely dried out. This could take like 5 – 7 hours or even longer.

4. Dust the finished jerky with kosher salt and fresh ground black pepper to taste.

TRADITIONAL BEEF JERKY  Emeril Lagasse

• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 3 cloves garlic, peeled and smashed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 2 teaspoons red pepper flakes
• 2 teaspoons onion powder
• 2 teaspoons chili powder

Heat Factor

SPICY ASIAN BEEF JERKY

• 1/2 cup light soy sauce
• 4 tablespoons honey
• 4 tablespoons dry sherry
• 6 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoon red pepper flakes
• 1 tablespoon sesame oil
• 1  teaspoon white pepper

Heat Factor

MEXICAN BEEF JERKY Rachel Graville of Iris Cafe - Brooklyn, New York

• 2 large jalapeños, stemmed, halved and seeded
• 1 cup fresh lime juice
• 1 quart Mexican beer, such as Corona or Tecate
• 1/2 cup soy sauce

Heat Factor