Ingredients
1½ pounds (660 g) beef eye round
1½ cups (360 mL) red wine vinegar
½ cup (120 mL) sunflower oil
1 teaspoon cayenne powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mustard powder
Instructions
1. Cut the beef eye round into thin (¼-inch or less thick) strips about 1-inch wide by 3-inches long
2. Trim away any excess fat during this process
3. In a flat baking tray or pan, mix together the remaining ingredients (to make a marinade), and place the beef strips in them
4. Refrigerate them (covered with foil) for about 2-3 hours, and keep turning the beef in the tray so that the marinade soaks in on all sides
5. Preheat the oven to 170°F (or the lowest setting) and hang the strips on the oven racks
6. At the bottom of the oven, place a baking pan or foil sheet that will catch any excess drippings and prevent your oven from getting soiled
7. Low bake the beef strips for 6-8 hours (can vary with different ovens)
8. When removed, the jerky should be dry, yet chewy – not so dry that it snaps apart
9. It is recommended that you store the jerky in the fridge for up to 30 days in an airtight container
Yield
25-30 strips
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
