Gaylon's Favorite Beef Jerky

A savory, spicy beef jerky marinade that I have tailored over the years for my husband :) The recipe can easily be doubled. A doubled batch almost perfectly fills 4 trays in the Nesco 4 tray dehydrator. As written, marinate for about 18 hours, then dehydrate for 8-10 hours at 160° F until the jerky bends but doesn't break. Thicker slices will take longer to dehydrate. For a shorter marinate time, increase the soy sauce by 25%, for a longer marinate time, decrease the soy by 25%.

• Ready In: 8 hrs 20 mins
• Serves: 15
• Yields: 1/2 pound

Ingredients

• 1 1⁄2 lbs  beef london broil beef sliced 1/8-1/4-inch thick across the  grain (or flank steak)
• 1⁄3 cup Worcestershire sauce
• 1⁄2 cup low sodium soy sauce
• 1  teaspoon liquid smoke
• 1  tablespoon lime juice
• 1  tablespoon maple syrup
• 2  teaspoons  sriracha  pepper sauce
• 1  tablespoon ground black pepper
• 2  teaspoons garlic powder
• 3⁄4 teaspoon chili powder
• 3⁄4 teaspoon ground ginger
• 2  teaspoons crushed red pepper flakes

Directions

1. Combine all ingredients and stir in the beef, making sure to thoroughly coat each piece on both sides. You can stir occasionally as it marinates to ensure each piece is coated on both sides.
2. Cover and refrigerate for 18 hours.
3. Place beef slices onto dehydrator trays in a single layer.
4. Dehydrate at 160°F for 8-10 hours until the beef is dry. It should bend, but not break.
5. This will keep for about 5 days at room temp, and 2 weeks in the fridge. You can extend shelf life by drying it further, but it will be tougher to chew. Or vacuum seal and it will last up to 2 months.