[Reggie Dunlop]

I've been making Beef Jerky for years. Homemade can't be beat. Get the American Harvester Food dehydrator. Got mine at London Drugs of all places a few years ago. Added three trays to the basic four tray unit.

Reggie's Red Neck Crack

2.5 kilos flank steak (roughly two steaks). Partially frozen for easier slicing.

Flank works best because of the shape of the cut. Pretty much every piece you cut will be uniform, therefore all will dry at the same time). Round roasts have too much marbling, gristle and random grain patterns. Brisket is too much of a fuss (the fresh brisket I find in supermarkets comes in smaller pieces and needs a lot of trimming). Remember you're cutting this stuff when it's half-frozen, so the less time you spend with numb fingers all the better! Rouladen slices are good, but they come in small packages and you need about 10 or 12 of 'em to make the recipe. Too cumbersome and too expensive.

Trim as much fat as possible (this is really important). Slice about 1/4" thick against the grain into long, thin strips.

Basic Marinade

15-20 oz bottle Chinese Dark Soy (Not Kikoman's -- it picks up the yeasty flavour)
15 oz bottle Worcestershire Sauce
15-20 oz bottle Teriyaki Sauce (Thick is best - it gives the jerky a shiny appearance.)
4 tbsp Brown Sugar
4 tbsp Garlic Powder
4 tbsp Onion Powder
4 tbsp Cayenne powder
5 oz Liquid Smoke (Hickory is best)

Use the cheap stuff. Gives the jerky a richer flavour and darker appearance. Not only that, the cheap stuff usually has a higher sodium content which is better for preserving the meat. (Hey, nobody said this stuff is healthy!)

Marinate 12-24 hours in the fridge, stirred once in a while.

Variations

If you want a sweet flavour, add 1/4 cup honey, corn syrup or molasses (but be prepared to stir the mixture more often!).

If you want a spicy flavour, half the Worcestershire Sauce and add a equal amount of Franks Hot Sauce or Chinese Chili Sauce. Or add a few generous shakes of Tabasco to the Marinade.

If you want a peppery flavour, add a few tablespoons of ground white or black pepper to the basic marinade. Or break out the peppermill and grind a bunch of pepper over the meat after it's laid out on the dehydrator trays.

Once you've made jerky a few times, don't be afraid to experiment a bit. Have a quarter-bottle of HP Sauce sitting in the fridge for a while? BBQ Sauce? Basically, anything you'd put on a steak can be tossed into the marinade. Just make sure you don't skimp on the salt content of the marinade. Hey, maybe I'll try Montreal Steak Spice next!

Dehydrate overnight. Ten hours ought to do it. Depends on how much moisture (i.e. chewy you want the jerky). Store in sealed baggies in the refrigerator.

For about 40 bucks worth of ingredients, you've got yourself 9-10 cram-packed baggies' worth of jerky. And it's like crack, my friends. I've had otherwise honest and trust-worthy longtime friends wantonly raid my fridge to steal my beef jerky!