Directions
Wash hands with soap and warm water.
Trim all fat from meat and discard. Place trimmed meat in the freezer for one hour. Slice very thin (¼ inch slices) with the grain. Alternatively, ask the butcher at your local grocery store to do this for you.
Stir together remainder of ingredients in a large sealable container until well blended. Put meat into marinade. Cover and refrigerate for 12-24 hours.
Drain meat well and pat dry with paper towels. Line the bottom of your oven with foil. Spray oven racks lightly with cooking spray.
Stretch meat over racks. Place in a 160°F oven, near the top of the oven. Use an oven thermometer to ensure even heating. Vent oven about 2-3 inches with a spoon or other tool to allow moisture to escape, then cook for 3 hours.
Turn jerky and place back in oven for another 1-3 hours, until dry yet still slightly flexible. Remove from oven and let cool at room temperature for a couple of hours. Place jerky in airtight containers.
Leave at room temperature and enjoy within 3 months; refrigerate and enjoy within 9 months; or freeze and enjoy within a year.