Brown Sugar Beef Jerky
1 pound cooked beef jerky
- 2 1/2 to 3 pounds very lean top round roast
- 1/2 teaspoon white pepper
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 cup C&H® Dark Brown Sugar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
Slice the roast into 1/8-inch slices. Discard any slices that have a lot of fat in them.
Place strips into a plastic, airtight container.
In a medium bowl, mix together remaining ingredients. Pour marinade over the meat. Cover the container and shake until all of the meat strips have been covered. Place into the refrigerator and marinate 8 to10 hours.
Remove meat from the refrigerator; set aside. Preheat oven to 175°F.
Prepare baking pans by covering each with foil, place rack on top of pan and spray with cooking spray; set aside.
Remove meat from container. Shake off excess marinade. Heat over medium-low heat until meat reaches a temperature of 165°F. Remove from pan and place each strip flat onto the baking rack. Continue until all of the meat is on the racks.
Place pans in oven. Keep oven door open a bit by using the handle of a wooden spoon. This will prevent the oven from becoming too steamy. Cook 1 hour. Rotate pans in oven and cook an additional hour. After the second hour, close oven door completely and bake an additional hour. Rotate pans and cook for an additional hour. The process is complete when the meat strips bend and then break.
Store jerky in clean, dry, covered glass jars in the refrigerator for 3 to 4 weeks.
If you have difficulty cutting the roast that thin, chill the meat until it is almost frozen then cut into 1/4-inch slices. Place slices between plastic wrap and, using a meat hammer, pound meat to 1/8” thick slice. Cut slice into 1 1/2 to 2-inch strips.
It is important to reach a temperature of 165°F when heating the meat. This temperature will destroy any bacteria. Use a meat thermometer to check the meat as it is cooking.