People often ask me what survival skill from Emergency have I used the most. And while I’ve used the medical and wilderness survival skills I’ve learned often since, I’d have to say that the skill I use the most is: Making great beef jerky. There is always a constant supply in my house, and it’s great on-the-go food when on the run. Guests freak out when they taste some. And if this whole writing thing doesn’t work out, I suppose I have a backup career.

So throw away those Slim Jims, and for those of you who are not vegetarians, try your hand at…the best beef jerky in the world.

Here’s how it’s done:

1. Slice meat with the grain as thin as possible (less than a quarter-inch thickness). If you’re lazy, and great with the knife, call the butcher ahead of time and ask them to slice five pounds of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.
2. In a large container, mix in 15 ounces of Kikkoman soy sauce, 15 ounces of Lea & Perrins Worcestershire sauce, 15 ounces of a thick flavorful Teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, surprisingly great, Soy Vay Veri Veri Teriyaki); 7 ounces of liquid smoke (it’s not always easy to find, so any brand will do); and, the key ingredient, 4 ounces of Karo dark corn syrup (you can also try Blackstrap molasses).
3. Add 3 tablespoons each of garlic powder, onion powder, sesame seeds, and brown sugar. Throw in 1 teaspoon of cayenne pepper (add more if you like it spicy, but a little goes a long way—note that cayenne pepper is also great for putting on a cut to stop the bleeding, and doesn’t sting).
4. Stir well, then drop your meat into the marinade. Note that your meat should be fully submerged in it.
5. Often, I’ll also take a smaller container and play with a different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to this base marinade and adding a little of the sliced meat, for a batch of experimental jerky.
6. Close or cover the container, then leave in the refrigerator for at least 24 hours.
7. Once the meat is well marinated, it’s time to dry it: Cover the bottom of your oven with aluminum foil because it will get messy.
8. Place the meat on the racks of your oven, one next to the other. The higher the racks are placed in the oven, the better.
9. Set your oven temperature to 160 degrees, or 180 degrees if you’re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. The goal is to dry the meat, and avoid cooking it.
10. Let it dry for three hours, then turn over the jerky. After another three hours, it should be done. This time, however, is variable, depending on the thickness of the meat and the temperature of the oven. The jerky is done when it’s dry enough that you can rip off a piece easily but not so dry that when you bend it, it snaps.
11. Leave meat out in the air to cool. It is ready to eat. Note that the longer you leave it out to cool, the drier it will get. So within 24 hours, store it in sealed zip-loc bags. Without refrigeration, it will be good for four to six months.

Let me know how it turns out…