This was my first beef jerky run and turned out to be the easiest from a preparation perspective, hence the title ‘Easy Beef Jerky’. The three keys to a good beef jerky is the meat selected, the slicing and the flavoring. Firstly, a lean beef such as eye round with very little or no fat is recommended and gives the best jerky. Secondly, is the slicing thickness and whether the meat is sliced with the grain or against the grain. If the meat is too thick, the drying will not be consistent and if the meat is too thin, it will be too dry and hard to handle. My preference is to slice the meat with the grain at 3/16 to 1/4 inch thick.

5.2 lbs Eye round
1/4 cup Mr Yoshida sauce