Clean Eating Homemade Beef Jerky

What is needed:
2lbs meat, flank steak or london broil with fat trimmed
** we have also used venison loin medallions which tasted great.

2/3 C low sodium soy sauce
2/3 C low sodium worcestershire
1tbl honey raw
2 tsp ground black pepper
2 tsp onion powder
3 tsp garlic powder
1 tsp red pepper flakes
1/4 tsp cayenne pepper
1 tsp smoked paprika

What to do:
If using large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in plastic wrap and place in freezer for about 1 hour to ease cutting. Using only the tip of a chefs knife slice beef along the grain into equal 1/8 inch thick strips.

Prepare marinade in large measuring cup. Measure and whisk in the rest of the ingredients, adding more of the spices you like or more of the pepper flakes if looking to make jerky really spicy.

Put marinade in large plastic ziplock and add meat strips. Carefully turn bag over and back and forth to coat meat. Lay flat in fridge, marinate 3-6 hours, turning bag over 1-2 times.
** DO NOT exceed 6 hours

Line a large baking sheet with paper towel and remove meat from bag, shaking and gently wringing each strip to remove excess marinade. Layer the pieces between paper towels until all pieces are on the baking sheet. Put more paper towel on top and press down to really make sure all excess marinade is out of meat.
Place baking racks, one on top one on the very bottom. Line a baking sheet with foil and put on the bottom rack.
Thread wooden skewers through 1 end of strips leaving 1 inch between each strip. Lay skewers horizontally over baking rack on top and position strips in between rack bars, allowing strips to hang down without touching anything. When all strips have been skewered and hung on racks. Heat oven to 140-170 F and Crack door open with a wooden spoon. Cook for 5 hours. Check for doneness remove dry and hard pieces from skewers. Keep cooking remaining strips. Keep in airtight container packed loosely. Can keep up to 2 months.

Recipe Adapted from Clean Eating magazine