Servings: 12

4 pounds beef 4 pounds beef
5 cloves garlic 5 cloves garlic
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon onion powder
4 teaspoons chili powder 4 teaspoons chili powder
4 teaspoons black pepper 4 teaspoons black pepper
1 teaspoon salt 1 teaspoon salt
2 teaspoons chipotle seasoning 2 teaspoons chipotle seasoning
4 tablespoons BBQ seasoning 4 tablespoons BBQ seasoning
5 tablespoons liquid smoke 5 tablespoons liquid smoke
½ cup Worcestershire sauce ½ cup Worcestershire sauce
1 ½ cups coconut aminos 1 ½ cups coconut aminos
⅓ cup tamari ⅓ cup tamari
¼ cup balsamic vinegar ¼ cup balsamic vinegar
¼ to ½ cup Brown sugar (or substitute) depending on how sweet you want your jerky ¼ to ½ cup Brown sugar (or substitute) depending on how sweet you want your jerky

1. Place beef in freezer for a few hours until firm, but not frozen through.
Trim any visible fat. Slice beef ⅛ to ¼ inch thick, set aside.
2. Blend together all spices, along with brown sugar, coconut aminos, balsamic vinegar, Worcestershire sauce, and liquid smoke flavouring.
3. Pour marinade over the meat, and mix by hand to coat. Seal the bowl or place in zippered bag, and refrigerate for at least 6 to 24 hours.
4. Arrange slices of beef on wire cooling racks and place in 175° oven for 1.5 to 2 hours, turn over slices of jerky and set timer for additional 1.5 to 2 hours depending in thickness of beef. You want it leathery, not dry and cracking.
5. Store refrigerated for 3 weeks or vacuum seal for maximum freshness.

Using an electric knife of slicer will give more uniform thickness to the slices of beef.  Using an electric knife of slicer will give more uniform thickness to the slices of beef.