Beef Jerky

Whole roasts are incredible purchases when they are on "cheap days". That is, some days the price of the same cut is as much as 40% lower/higher depending on when you check (and I don't believe it happens for any good reason). Even better, sometimes I find a nice roast on a cheap day toward the end of its salable condition with a 30% off stickers. With these, I cut steaks, slow cook, or slice them for beef jerky. This time, I decided to try beef jerky with a recipe that is not my own. I used Doc's Best Beef Jerky recipe.

 I began by cutting off excess fat: pulling the fat and letting the blade do the work, then I cut the frozen roast, with the grain, into thin slices. Cutting against the grain will give a more tender, easier to chew product.

 Then I cut varying sizes because variety is the best.
It turns out the largest pieces are my favourite.

Let the roast marinate for a minimum of 8 hours; I usually let it sit for 24 hours, stirring every few hours if possible.

 

I totally did not take an image of the finished product, but I did have an image from a previous batch I made with dehydrated chili peppers (which are certainly going to make a return the next time I use Doc's recipe).