This beer-based marinade that gets your meat super tender.

Directions

Marinate

In a gallon-size ziptop bag, add all the ingredients besides the London broil. Close bag and shake well until combined.

Place the meat strips into the bag and close well. Give it a final shake to make sure all the meat is submerged in the marinade. Place in the fridge for six hours to overnight.

Notes:

Slice the meat into thin slices, then into one-inch-wide by three-inch-long strips using a pair of kitchen shears.

To Prepare Beef Jerky

Remove meat from marinade and discard the excess.

If using an oven, preheat to 175 degrees Fahrenheit and line a metal baking sheet with aluminum foil. Lay the meat in a single layer and place in the oven. Bake for four hours or until dried (check after three hours to see how much more time is needed).

If using a dehydrator, place the meat on the tray/racks in single layers and set the temperature to 165 degrees Fahrenheit and the timer to six hours. Dehydrate for a full six hours (or a bit less depending on your preference.

Allow the meat to cool fully before packing away.

Notes:

Store by vacuum packing, placing it in a zip-top bag and sucking out the air, or placing it in an airtight container. Jerky does have a shelf life of two weeks, but I like to place mine in the fridge to maximize freshness. It can last in the fridge from anywhere between one to two months.