Description
A simple homemade beef jerky recipe using flank steak marinated in soy sauce, Worcestershire, and spices, then dehydrated for a chewy, flavorful snack.
Ingredients
- 2 lbs flank steak, trimmed of fat
- 2/3 cup soy sauce
- 2/3 cup Worcestershire sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Instructions
- Place the flank steak in the freezer for about 1 to 2 hours. This firms up the meat, making it much easier to achieve thin, uniform slices.
- Remove the meat from the freezer and slice it with the grain into strips roughly 1/8 to 1/4 inch thick.
- In a large resealable bag, combine the soy sauce, Worcestershire sauce, honey, and all the spices. Seal and shake to mix.
- Add the beef strips to the marinade, ensuring every piece is submerged. Refrigerate for 6 to 12 hours to allow the flavors to penetrate the meat.
- When ready to dry, remove the meat from the marinade and pat each strip dry with paper towels.
- Arrange the strips on dehydrator trays or oven-safe racks set over baking sheets. If using an oven, set it to the lowest possible temperature (usually 170°F).
- Dry the beef for 6 to 8 hours (or until it is firm but still pliable). Store the finished jerky in an airtight container in a cool, dry place.
Notes
- Ensure the meat is sliced thinly for even drying.
- Jerky is ready when it bends without breaking and has no moist spots.
- For food safety, use lean cuts and dry thoroughly to prevent bacterial growth.