Beef Jerky

~1/2 cup Kikomon Low sodium soy sauce
1 tsp dijon
3 cloves garlic, minced
1 tsp horseradish
1 tsp sugar
1 tsp sriracha

Look, here's the thing with home made beef jerky. No matter what you do, it's going to taste delicious. So if you look at my ingredients and think something sounds terrible, then swap it for something else. Try using a teriyaki sauce or a barbeque sauce. Maybe you like a hotter jerky or a sweeter jerky, so add more hot peppers or some honey. You really can't go wrong with the ingredients.

Where you do go wrong is with the meat itself. You want a very lean cut of meat- london broil, top round, something like that. Buy whichever is on sale. Now trim off all of the fat.

Normally when eating meat, you want to cut against the grain. You get a more tender bite of meat when you do so. For my jerky, I prefer to cut with the grain. Cutting against the grain gives a more crumbly jerky, while cutting with the grain gives a harder, chewier jerky. There is no right answer here, it's really a question of whether you prefer more tender jerky, or a jerky that gives your jaw a workout.