Advanced Homemade Beef Jerky
- Skill Level: Advanced
- Yield: 10 to 12 ounces
- Nutritional Information Per Serving (1 of 8 servings): Calories 205, Total Fat 8 g, Saturated Fat 3 g, Carbohydrates 9 g, Dietary Fiber 0 g, Sugar 5 g, Protein 23 g, Cholesterol 67 mg, Sodium 1446 mg
- Total Time: 20 hr 20 min
- Preparation: 20 min
- Inactive Time: 8 hr
- Cooking Time: 12 hr
Ingredients
- 1 1/2 to 2 pounds flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Special tools needed: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Instructions
Transform simple flank steak into irresistibly chewy, flavorful jerky that rivals store-boughtperfect for snacking adventures or gifting to fellow food lovers!
- Trim excess fat from the flank steak, seal in a zip-top bag, and freeze for 1 to 2 hours until firm for effortless slicing.
- Remove from freezer and slice with the grain into thin, long stripsprecision here ensures perfect texture.
- Toss strips with all remaining ingredients in a 1-gallon zip-top bag. Massage to coat evenly, then marinate in the fridge for 3 to 6 hours, letting bold flavors infuse every bite.
- Pat dry, arrange strips in the grooves of three air-conditioning filters (stacked with an empty one on top), secure sideways onto a box fan with bungee cords, stand upright, and run on medium for 8 to 12 hours. (Or use a dehydrator per manufacturer directions.) Watch as it dries into jerky nirvana!
- Store in an airtight container in a cool, dry spotenjoy for 2 to 3 months of crave-worthy, homemade goodness.
