When making jerky, you want to get very lean beef. Top or bottom round is good if you want large, wide slices of jerky. For thin strips, flank steak (cut against the grain) is good. Whatever cut you get, be sure to trim away and discard as much fat as possible before slicing and marinating.
Servings: 12
12-ounce can cola (not diet)
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons hot sauce (adjust to your tolerance)
1/2 teaspoon coarsely ground black pepper
2 1/2 pounds lean beef
In a large bowl, gently whisk together the cola, brown sugar, soy sauce, hot sauce and black pepper. Cut the beef into slices about 1/4 inch thick and add to the marinade. Cover the bowl and refrigerate 8 to 10 hours.
When ready to dry the jerky, heat the oven to 200 F. Line a rimmed baking sheet with foil, then set a metal rack over it. Mist the rack with cooking spray.
Remove the slices of jerky from the marinade, shaking them lightly to remove excess liquid. Arrange the slices on the prepared rack, leaving just enough space between them so they don’t touch or overlap.
Place the baking sheet on the oven’s middle shelf. Leave for 3 hours. Once an hour, rotate the pan front to back. After 3 hours, check the jerky. It should be just barely tender. If not, return to the oven for another 30 minutes to an hour, checking regularly. Remove the pan from the oven and let dry completely on the rack. Refrigerate in an air-tight container for up to 3 weeks. Let come to room temperature before serving.