Pastrami Jerky

Pastrami Jerky 3 lbs flank steak, brisket or eye-round 1/2 cup soy sauce 1/4 cup brown sugar 1/2 cup Worcestershire sauce 1/2 tbsp pureed garlic 2 tbsp cracked pepper 2 tbsp coriander seed Step One Using a very sharp knife, cut each piece of meat into thin strips 1/4 - 1/2 inch thick. Step Two Combine all ingredients (reserve cracked pepper and coriander seed for later) in a large ziplock bag. Step Three Add the sliced meat and marinate in the fridge overnight. Step Four Remove the meat from the refrigerator and let it come to room temperature. Step Five Pre-heat oven to 180°F and place a sheet tray at the bottom of the oven. Spray oven racks with nonstick cooking spray. Step Six Remove the strips of meat from the marinade and arrange side-by-side across the racks, leaving room between each strip. Lightly sprinkle the strips of meat with the reserved cracked pepper and coriander until coated. The more you use, the spicier it will be. Step Seven Leave the oven open a crack to maintain temperature and cook until completely dry. This will take anywhere from two to four hours, depending on how dry or chewy you like your jerky. The jerky is ready when the color looks right and it gently pulls apart and does not snap.