Original Recipe

Still searching for what to cook ?

Name: Beef Jerky
Prep time: 30 min
Cook time: 8 h
Total time: 8 h
Yield: 50
Cuisine: not set
Ingredients: 2 pounds Flank Steak or eye or round or top round steak; 1/2 cup low sodium soy sauce; 2 tbsp worchestershire sauce; 2 tsp coarsely ground black pepper; 1 tsp liquid smoke; 1 tsp onion powder; 1/2 tsp garlic powder

Find the most delicious recipes here

INGREDIENTS

2 pounds Flank Steak ; or eye or round or top round steak
1/2 cup low sodium soy sauce
2 tbsp worchestershire sauce
2 tsp coarsely ground black pepper
1 tsp liquid smoke
1 tsp onion powder
1/2 tsp garlic powder

Servings

INSTRUCTIONS

Thinly slice the steak into ? inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. (or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)

Transfer the strips of steak to a large ziplock bag

In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.

Refrigerate for at least 30 minutes or up to 1 day.

Bake until the beef jerky is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (cooking times will vary on the thickness of your meat)

Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month (if it lasts that long LOL )

** Cooking time does not include the amount of time needed to marinate the beef, which can be between 30 minutes to 24 hours.

Also, the recipe yield was hard to gauge

With 2 pounds of beef, I usually yield 50 individual pieces of beef jerky. But that will totally depend on how thick the beef is sliced, and what size of strips you have.

NOTES

Alert editor

Beef Jerky

2 pounds Flank Steak or eye or round or top round steak
1/2 cup low sodium soy sauce
2 tbsp worchestershire sauce
2 tsp coarsely ground black pepper
1 tsp liquid smoke
1 tsp onion powder
1/2 tsp garlic powder

Thinly slice the steak into ? inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).  I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.  (or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)

Transfer the strips of steak to a large ziplock bag

In a separate small mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.

Refrigerate for at least 30 minutes or up to  1 day.

Preheat oven to 175 F  Adjust the racks to the upper middle and lower middle positions.  Line 2 large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips our in a single layer on the wire racks.   
Bake until the beef jerky is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through.  (cooking times will vary on the thickness of your meat)

Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month (if it lasts that long LOL )

** Cooking time does not include the amount of time needed to marinate the beef, which can be between 30 minutes to 24 hours.
Also, the recipe yield was hard to gauge 
With 2 pounds of beef, I usually yield 50 individual pieces of beef jerky.  But that will totally depend on how thick the beef is sliced, and what size of strips you have.

Add Photo

Linda-BigO

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (21g)
Recipe Makes: 50 Servings

Calories: 30
Calories from Fat: 12 (40%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 6.4mg		2 %
Sodium 146.2mg		5 %
Potassium 71.3mg		2 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 30

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe