>>47556 1/3Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to actually work better.
Mix a marinade with some or all of the following:
Soy sauce
Worcestershire sauce
Brown sugar
Crushed garlic
Hot pepper sauce (Tabasco or other)
Red cooking wine
Jamaican Jerk seasoning or A-1 sauce
Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just about any way you fix it.
With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time.
Trim fat once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.
