New bagel shop in West Philly!!

Wow, thanks internet stranger. My gf is in a bread making phase and will be trying this.

In exchange, I will tell you how to make the best beef jerky. Get 2lbs of top round sliced at your butcher into 1/8" slices (go to Guinta's in Reading Terminal for this, call in advance.) Marinate in a mixture of soy sauce, worcestershire, honey, pepper, smoked paprika, red pepper flake. cover thoroughly with plastic wrap and place in the refrigerator for 4-24 hours. Less time marinating will yield a meatier flavor. Longer marinade will yield a salty, marinade flavor. I prefer an 18 hour marinade. Remove beef from marinade and dry thoroughly with paper towels. This is probably the most important, and most annoying step. You need to dry both sides of each piece of beef. You may go through quite a bit of paper towels.

Turn your oven to the lowest temperature it will go to, typically 175. Place beef on an oven safe drying rack, in single layers (no overlapping.) Place in oven. Wedge an oven mitt between the oven and the oven door to prevent it from closing all the way. This will allow air to circulate out and promote drying, rather than cooking. This will take approximately 3-5 hours. Some meet will cook more quickly, due to marginally different thickness. Meat is done when dry and leathery all the way through.

Cut into small strips for easier munching. Stays good for about 2 weeks.

/r/philadelphia Thread Parent Link - inquirer.com