Flank steak, London broil, top or bottom round, or wild game, 2 pounds
Head Country All-Purpose Premium Marinade
180 degrees F
Slice the meat into 1/4-inch slices. (Pro tip: This is easier if the meat is very cold or partially frozen.) Be sure to slice against the grain.
Add meat to a large baking dish or a plastic resealable bag. Add enough All-Purpose Marinade to cover the meat. Seal the bag, or cover the baking dish, and allow the meat to marinate in the refrigerator for at least 30 minutes, preferably overnight.
Discard marinade. Dry slices of beef with paper towels.
To grill: For a smokey flavor. Set the temperature to 180 degrees F. Arrange meat slices directly on the grill grate. Smoke for 4-5 hours, until the jerky is dried and chewy. You should be able to bend a piece of the jerky between your fingers. Look for any moist or underdone spots, which means you’ll need to cook it a bit longer.
To bake: Put the meat in the oven at a low temperature of about 250 degrees. Place the meat in a single layer on a wire rack in a baking sheet. Bake until the meat is dry and firm, about four hours. Flip the meat halfway through to ensure even cooking.
To dehydrate: Follow the manufacturer’s instructions for making jerky, which generally requires a cook time of about eight hours. Cooking times can vary depending on how thick the meat is and the brand of your dehydrator.
Keep jerky in a cool, dry, dark place. You can keep your jerky fresh for up to two weeks in a sealed container. If you need your jerky to last more than two weeks, place it in the refrigerator or freezer until you’re ready to eat it. Allow the jerky to cool thoroughly before storing.