What to do with all the Beef?!!!!

Asian Beef Jerky

"Sweet followed by a Kick a few seconds Later"

So Boss man gives me like 50 Pounds of Beef (Or so it feels like when I lug the cooler downstairs from the office) every 2 weeks!  So I have had to get pretty creative with cooking Beef.  It use to be easy to create Food items with Beef, but with the "Unlimited" supply of beef, I have been challenged to create a HUGE VARIETY of new recipes that I have quite enjoyed. 

This last week, I had a delivery of Beef with 2 HUGE Roast!  My mind started to spin in circles on what to do.  I thought of slicing up the roast to see how it would be as a steak or throwing it in a Crock Pot or Curing it since I have been on a Curing kick. 

I landed on the decision of making Beef Jerky for the first time.  After doing some research, I went with the low and slow in the oven method for 6 Hours. 

To my luck, the 2 roast were boneless so it made it easier to deal with.  I originally intended to marinad the meat for 24 Hours (actually got carried on over to 48 Hours).  The Marinade was created with a several asian sauces and spices I normally do when I cook an Asian Flavored Beef.

After 6 Hours of drying out the Beef, I had Beef Jerky!  At the initial first bite, it was sweet and then a few seconds later, the Dried Red Pepper Flakes kicked in. 

Overall, it was a success for my first round of HomeMade Beef Jerky.  I will be playing with different flavors down the line.