For those of you who do not know me, this is my first time venturing here from my regular stomping ground in the wine forum, but in addition to my love of wine, I also love cooking. A lot.
I just made my first homemade beef jerky last night. I first marinated the strips of lean beef beginning Friday morning in a blend of terriyaki, Worscestershire sauce, honey, salt, pepper, and hot red pepper flakes and then dried it last night (Saturday night-Sunday morning) on a wire rack in an oven set to about 150 degrees F (about 65 C). The results were pretty good for a blind first shot. I wanted to know if anyone in the forum makes beef jerky at home and if they could share some tips or ideas. Thanks.