New Orleans Style Shrimp Salad Po Boy

NOT BEEF JERKY

Store jerky is expensive, and often not the exact flavor you actually want. This is my go-to “not beef jerky” method for making thin-sliced, marinated beef that eats like jerky but costs way less. You can dial the flavor exactly where you want it, tweak the sweet, the salt, the pepper, the garlic, and even savory. The real win is buying lean beef on sale, having the meat department slice it extra thin, and turning it into a week of high-protein snacks for a fraction of the price of a bag at the store. No dehydrator, no fancy gear, just an oven and a simple marinade that works.

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Meat

• 1½–2 lb lean beef (top round, bottom round, or eye of round)

• Slice it ⅛–¼ inch thick or get it pre-sliced at your grocery store meat department.
  Cut it into 1 inch wide strips. I buy beef top round extra thin cut for milanesa.

Marinade Liquids

• ½ cup low sodium soy sauce

• ¼ cup Worcestershire sauce

• 2 tbsp light brown sugar

• 1 tbsp honey

Spices

• 1½ tsp coarse black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp MSG

• ½ tsp paprika

Marinate

• Mix everything thoroughly

• Add beef, massage well

• Cover and refrigerate 24 hours

• Mix once after 12 hours

Bake

• Preheat oven to 225°F

• Remove beef from marinade

• Place beef on a foil lined baking sheet

• Bake 90 minutes, flip once at 45 minutes

Cool & Store

• Cool completely

• Refrigerate in a sealed container

• Keeps 5–7 days refrigerated

I buy my spices in bulk - McCormick Culinary Spices at Amazon You'll be surprised how much you can save