The Best Beef Jerky

The Best Beef Jerky

2 pounds flank steak (or eye or round or top round steak)
1/2 cup low-sodium soy sauce
2 tablespoons worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder

  1. Thinly-slice the steak into 1/8-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.)
  2. Transfer the strips of steak to a large ziplock bag
  3. 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.

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