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Fun to do with your kids.
Quick and simple:
Buy a pound or two of the leanest (no fat at all) beef.
Either have the butcher shop slice it for you, or you slice it
yourself with a sharp knife, into slices about 1/10 inch thick.
Lay the thin flat strips on some foil or wax paper.
Sprinkle with Morton's "Nature's Seasoning,"
or
salt, fresh ground black pepper, garlic powder and onion powder.
Pound the spices into the beef with a meat tenderizer (hammer looking thing with pointy faces). Flip the strips over, repeat.
Put one rack as high as possible in the oven. Take out all other racks. And yes, line the bottom with foil.
Take toothpicks, and one by one pierce each slice of beef, then hang the beef from the rack by the toothpick. Fill the rack back to front, until it is a mass of hanging strips of beef.
Turn on the oven to the lowest setting possible (I'm using an electric oven, so the lowest is about 225 degrees or so. I don't know how this would work with a gas oven).
Go to sleep.
When you wake up in the morning the rack will be filled with strips of beef jerky. Pull out the toothpicks. Store in a large clean dry jar, maybe with some rice grains in the bottom to help absorb moisture.
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