Recipe by Michael_Simes
I am a beef jerky lover. I noticed that Recipezaar does not have too many choices and when I look for ones using Google, it is overwhelming to find one out of millions.....So I decided to create my own and let me tell you...this is the best jerky I have ever had and am glad I can share it with all of you. Plus, this was made in a conventional oven! Please let me know your thoughts by commenting after you make it. Thank you.
Top Review by denadenise
Michael....YUMMMO>>>>>. THIS is by far the best beef jerky i have ever tasted. Thank you soooo much for sharing the recipe. I brought some of my creations to work today and my co-workers are in love to :) So i took the liberty to link them with this & i think i will share on my facebook page.......I actually put alil more brown sugar in mine...bcuz the sweeter the better i say...I used sirloin steak thinly sliced....so meaty !! Just wanted to give you a high five
- 5 lbs beef flank steak (or cut of your choice, just ensure you trim the fat)
- 2 cups Worcestershire sauce
- 1 1⁄2 cups teriyaki sauce
- 3 teaspoons liquid smoke
- 1 cup soy sauce
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne powder
- 4 teaspoons black pepper
- 1 tablespoon sea salt
- 1 1⁄4 tablespoons red pepper flakes
- 4 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 3 bamboo skewers
- aluminum foil
Directions See How It's Made
- Flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
- Mix ingredients in extra large bowl with whisk until completely blended.
- If beef is more than one inch thick, slice across to create equal thickness.
- Cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
- Incorporate beef into ingredients to cover.
- Marinate beef overnight.
- Pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
- Hang beef skewers across oven rack so beef hangs freely.
- Cover entire oven rack with skewers of meat.
- Place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
- Set oven to lowest temperature (170 degrees in my case) and leave door ajar on hinge, letting beef sit for approximately 5-6 hours or until dry.
- Check beef a few times throughout to ensure it is not actually baking, but simply drying out.
- Once finished,
- Let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
- Remove beef strips from skewers and store them in an airtight container.