How to make your own jerky

For jerky you need to get a lean piece of meat. Anything works: beef, pork, poultry, exotics... I went for a piece of pork for my first attempt.

Drop the meat into the freezer so that it can harden up slightly, this makes slicing easier. The sides should be hardened while it's not yet frozen solid.

Trim the visible fat and cut into slices.

For the marinating I would try this from the original recipe: "Instead of letting the meat “soak” overnight in a plastic bag, you can
boil your marinade mix and drop in your meat strips for a minute or
two."

Here's a guideline for the marinade to adapt to your own taste. I added my changes in brackets:

For a 2-lb cut:

¼ cup low sodium soy sauce

2 Tbsp. Worcestershire sauce

1 Tbsp. liquid smoke    (+ 1/2 Tbsp)

3 minced or crushed garlic cloves

2 ½ tsp. onion powder

2 tsp. hot chili powder  (I used ground chili flakes instead)

½-1 tsp. each of salt and black pepper

(1 Tbsp. Teryiaki)

Then take care not to heat your oven over 50°C (150°F) - I tried that and got some very crunchy meat...

Spread out on a rack and slide a pan underneath (you can fill that with stripes too!) - don't omit the pan underneath unless you love cleaning your oven! Let it sit for 6-8hrs, turn half-way through.

Drop the result in Ziploc bags. Will store 2-3 months in the fridge. - YUM!

Here's the original recipe: http://www.marksdailyapple.com/how-to-make-your-own-jerky/