Better Beef Jerky

 It's always good to have some easy protein around to get you through the day.  Making your own beef jerky is more cost effective, and you can control what you want in it.  This batch is way lower in salt than anything you will get off the shelf, but has a great flavor.

What you need:
3 lb of lean beef (I used 2 london broils), cut into 1/4 inch thick strips, across the grain
     Or have your butcher cut it (normally they are happy to do it and it saves a ton of time)

1 bottle coconut aminos
1 heaping tsp onion powder
1/2 tsp turmeric
1/2 tsp crushed red chili pepper
1/3 tsp ground cayenne
1/2 tsp garlic powder
fresh ground black pepper to taste

What to do:
Mix the coconut aminos and all of the spices in a mixing bowl.  Taste it and adjust spices if needed.
Place the sliced meat in a 1 gallon ziplock bag and fill with the mixture. Squeeze any excess air out of the bag and close it, then squeeze the bag a few times to make sure all the meat is covered.  Put it in the fridge overnight.  When marinating is done, place the meat on a drip rack and put that on an aluminum foil lined baking sheet.  This amount of meat will require two racks.  You want to allow just a sliver of room between each piece of meat for air flow.  Put the meat into a 200 degree oven for 6 hours or so.  You will know it is done when the meat cracks but does not break when bent.  
When it's done I put it in a ziplock and put it in the fridge.  It should last for a couple months, but you'll never know because it'll be gone by then.