2lbslean red meatlike beef, venison, buffalo, whatever you like, the cut doesn't matter as long as it's not full of fat which can go rancid. For this batch, I used eye of round, but you can make it from just about any trimmed up muscle.
5small thai chilisor 2 teaspoons crushed red pepper flakes, or more to taste
2TBSPwhole black peppecorns
1/4teaspoonpink salt/sodium nitriteoptional
1.5 TBSPkosher salt
1TBSPmaple or brown sugar
1 TBSPcoriander seed
Toast the black pepper corns, then crush as coarse as you like for extra crunch, I like to use a molcajete for this, reserve the peppercorns, then grind the coriander seed the same way.
Finely grind the szechuan peppercorns in a spice grinder and reserve.
Slice the meat against the grain into 1/4 inch slices, then pound with a meat mallet.
Cut the meat into slices 2 inches long by roughly 3 inches long, then toss with the remaining ingredients and refrigerate overnight. I like to vacuum seal mine so the spices and aroma really penetrate.
The next day, remove the meat from the fridge, spread out on racks, then put into a dehydrator at ~165 degrees F or into an oven on the warm setting, or into a warm oven with the door ajar. Allow the meat to dry for 2-4 hours, or until firm, but still a little pliable. Taste some of the jerky to check the texture and see if you like it, and dry some more if you want. If you dry your jerky in an oven it may dry much faster, since the temperature can run hotter than a dehydrator.
When you're satisfied with your jerky, remove from the dehydrator or oven and refrigerate. The jerky will last for weeks if not longer (especially if you include the pink salt) under refrigeration, but if it lasts that long, you have a problem.