Ingredients for Beef Jerky 1
- 1.5 lbs (680g) flank or top round steak
- 1/2 cup (120ml) soy sauce
- 1 teaspoon (5g) onion powder
- 1 teaspoon (5g) garlic powder
- 1 tablespoon (15ml) Worcestershire sauce
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How to Make Beef Jerky 1
- Select a 1/2 inch thick (1.25cm) flank or top round steak (approximately 1.5 lbs/680g).
- Trim away all visible fat.
- Partially freeze the steak for about 1 hour to firm it up, making slicing easier.
- Slice the steak across the grain into 1/4 to 1/2 inch (0.6cm to 1.25cm) wide strips.
- Place the meat strips in a shallow dish or heavy-duty zip-top plastic bag.
- Add 1/2 cup (120ml) soy sauce or teriyaki sauce, ensuring the meat is fully submerged.
- Optionally, add 1 tablespoon (15ml) Worcestershire sauce, 1 teaspoon (5g) garlic powder, and 1 teaspoon (5g) onion powder.
- Toss to coat each piece of meat thoroughly.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Remove the meat strips from the marinade, draining excess liquid well.
- Air dry the meat strips for 2 hours, either on a wire rack or paper towels.
- Arrange the meat strips in a single layer on a fine wire rack or cooling rack placed on a baking sheet.
- Place in a low-temperature oven (170°F/77°C) or smoker, and cook until the jerky is completely dry and chewy, about 6-8 hours in the oven or until desired dryness is achieved using a smoker (this will vary based on smoker type and temperature).
- Allow the jerky to cool completely.
- Store in an airtight container in a cool, dark place. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
3g
Carbs
0g
