Beef Jerky

Ingredients

• 2 1/2 pound stop sirloin steaks , about 1 inch thick, trimmed
• 1/2 cup packed brown sugar
• 1/4 cup soy sauce
• 2 tablespoon sred miso
• 2 tablespoon skosher salt
• 4 teaspoon spepper
• 2 teaspoon sgranulated garlic

Instructions

1. Slice steaks against grain ⅛ to ¼ inch thick (length of slices is unimportant). Whisk sugar, soy sauce, miso, salt, pepper, and granulated garlic together in medium bowl. Add beef and toss until thoroughly coated with marinade. Transfer beef mixture to 1 gallon zipper lock bag and refrigerate for at least 12 hours or up to 36 hours, turning bag occasionally.
2. Adjust oven racks to upper middle and lower middle positions, turn on convection fan (if using convection oven), and heat oven to 175 degrees. Line 2 rimmed baking sheets with aluminum foil, set wire racks in sheets, and spray racks with vegetable oil spray.
3. Arrange beef in single layer on prepared racks; it's OK if pieces touch or overlap slightly. Transfer to oven and cook for 1½ hours for convection oven or 2 hours for conventional oven.
4. Remove sheets from oven and flip beef pieces. Return sheets to oven, alternating placement on oven racks, and continue to cook until beef is dry to touch and darkened in color, about 2 hours longer. Let cool completely on wire racks. Serve. (Cooled jerky can be stored in zipper lock bag and refrigerated for up to 2 weeks.)