Slice roast across the grain, removing
excess fat. Cut into 3/16- to 1/4-inch strips.
Combine remaining
ingredients in a shallow glass container or heavy-duty resealable
bag; add beef. Cover tightly and refrigerate for 6 to 8 hours or
overnight.
Place meat in a single layer on a foil-lined baking sheet (slices
can be placed close together).
Bake at 140 degrees F to 160 degrees
F (or the lowest temperature on your oven) for 8 to 10 hours, occasionally
blotting beef with paper towels. Test jerky for dryness (or doneness)
by cooling a piece. When cool, it should crack when bent but not
break and there should be no moist spots.
Cool; cut the jerky into
2- to 4-inch pieces with scissors.
Store in an airtight container at room temperature for up to 2 weeks,
refrigerate for up to 3 weeks or freeze for up to 2 months.
