Beef Jerky

By chefbobby

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

Preparation

Step 1

1)Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

2)Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

3)Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

4)Remove the meat from the brine and pat dry. Evenly distribute meat onto dehydrator trays. Allow the meat to dry for 8-12 hours or following manufacturer's directions until dried.

5)Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.