Recipe by Cindy in PA.
This is excellent beef jerky and worth the wait! Less expensive than store bought and tastes better. Double the recipe next time and experiment with different spices you like!
Top Review by SlipC
I agree with asking the butcher to cut it into thin strips for you, I had the store cut it into 1/4" thick strips and it was much easier than doing it myself. This was my first attempt at making jerky, and was extremely pleased with the outcome. This is a very flavorful jerky, although we did omit the hot sauce and found it spicy enough for our taste. But if you are into spicy foods, I would definitely put it in. My family is just a little bit wimpish when it comes to really spicy. But this marinade is great, I am glad that I decided to try it for my first batch of jerky!!
- 1814.36 g london broil beef or 1814.36 g flank steaks
- 9.85 ml black pepper
- 9.85 ml chili powder
- 9.85 ml garlic powder
- 9.85 ml cayenne pepper, more if you like it hot
- 9.85 ml onion powder
- 4.92 ml liquid smoke
- 59.14 ml soy sauce or 59.14 ml low sodium soy sauce
- 118.29 ml Worcestershire sauce
- 118.29 ml Frank's red hot sauce
Directions See How It's Made
- Trim all fat off meat.
- Cut steak in to 4 inch strips.
- The steak should be about 1/2 inch thick.
- It's easier to cut meat partially frozen.
- Pound meat lightly, you don't want it too thin.
- Add all ingredients in a large bowl.
- Mix well.
- Cover and refrigerate overnight (8 hrs).
- Line cookie sheets with tin foil.
- Place steak strips on sheets, don't overlap meat.
- Set oven at lowest temperature. (150-175°F).
- Bake six hours, turning after three hours.
- Jerky is done when meat is dried out, depending on your oven.
- Worth the wait!