Smoked jerky with cola in the oven

Ingredients:

• 1 tbsp. cola
• 1/3 cup soy sauce
• 1/3 tbsp. rice vinegar (no salt)
• 1/4 cup honey
• 1-2 chipotle peppers in adobo sauce, coarsely chopped
• 1 teaspoon smoked paprika
• 1 tsp onion powder
• 1 boneless sirloin steak weighing 900 g, approximately 2.5 cm thick.

Preparation:

1. Combine cola, soy sauce, vinegar, honey, and 1 tablespoon of salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until the liquid has reduced to 1 cup, about 12 minutes. Remove from heat and stir in the chipotle pepper, paprika, and onion powder; let cool completely.
2. Trim excess fat from the beef and slice the meat diagonally into 0.5 cm-thick strips. Combine the strips and cola mixture in a zip-lock plastic bag and shake to coat. Press out any air, seal, and marinate in the refrigerator for at least 24 hours and up to 3 days.
3. Position a rack on the middle shelf of the oven; line the bottom of the oven with foil. Remove the meat from the marinade. Insert a toothpick into the end of each strip of meat. Starting at the back of the oven and working forward, place each piece of meat between the oven bars so that the toothpicks rest on the bars and the meat hangs down (the meat should not touch the rack). Alternatively, cook the jerky in a dehydrator according to the manufacturer's instructions.
4. Preheat the oven to 95°C (205°F) and dry the meat until dry but still pliable, 2-3 hours. Carefully remove the jerky from the oven and remove the toothpicks. Let cool completely. Store in the refrigerator in a tightly sealed container for up to 2 weeks..