I got this recipe a few years ago when I was living in Golden, CO, from a friend who was the head chef at a hotel-casino in Blackhawk.
Quick & Easy Marinade for Beef or Buffalo Jerky
2-3 pound very lean boneless beef or buffalo roast (about 2 inches think)
1/2 cup Soy Sauce
3 Tablespoons Fabulosa Quick Fajitas Marinade (see note below)
1-2 Tablespoons Black Pepper (finely ground)
1 Teaspoon Cayenne Pepper (optional)
NOTE: If you can't find Fabulosa Fajitas Marinade you can substitute:
2 Tablespoons Liquid Smoke
2 Tablespoons Lime Juice
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
For the meat:
1) Use a lower grade of beef such as Select if you can get it - it has less intramuscular fat (marbling) than Choice or Prime. And, it's cheaper.
2) Cut the meat 1/8-inch thick on the bias (at a 45-degree angle). This will make cheaper grade beef easier to chew and it will also make the slices 41% wider than if just cut in slices with the grain. For example, 1-inch thich meat would be 1.41-inches wide, 2-inch think meat would be 2.82-inches wide, etc.).
Marinade Time: If you're using the Fabulosa Fajitas Marinade - just 2-3 hours, if using the liquid smoke and lime juice - 3-4 hours.
Oven Temp: Go with the lowest setting on your oven - usually labeled "Warm". This should be around 150º F - and leave the door cracked open about 1 inch at the top. If your lowest setting is 200º F - adjust the door so that it is open at least 2-3 inches. The ideal temperature in the oven will be 98-120º F. I just use the handle of a wooden spoon as a wedge to do this.
There are all kinds of good jerky marinades - I just thaught I would throw this out there since it is good and a little different from the predominantly soy-worcestershire recipes.