Beef jerky is a great snack, easy to make, with good keeping quality. Traditional beef jerky is made with flap meat, but it can also be made with eye of round, to make tastier use of this difficult muscle. In Africa, dried and spiced beef is called biltong, and differs from jerky in that it is thicker, uses various muscle cuts, and is never smoked. Prepare either way.
2 lb. eye of round, or flap meat
8–10 dried chipotle peppers, ground into powder
1½ tsp onion powder
2 Tbsp sugar
⅓ cup apple cider vinegar
2 tsp minced garlic
⅓ cup beef stock
2 tsp salt
1 tsp black pepper
Freeze the meat 1–2 hours, then slice it, in the same direction as the muscle grain, into strips. Combine the remaining ingredients into a marinade and refrigerate overnight. Dehydrate
10–12 hours in a food dehydrator and store in an airtight container, or dehydrate in an oven. You can also try smoking the strips for a super traditional jerky.