This truly is the BEST beef jerky recipe! It’s full of awesome savory flavors, includes no added sweeteners, and it’s irresistibly delicious!
- 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
- 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.)
- 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.
- If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
- If you’re making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it 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 based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
*Or you can also mix the beef and seasoning sauce together in a large mixing bowl.
**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 around 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.