Ingredients
Scale
- 2 pounds flank steak (or eye of round, top round, or sirloin)
- ½ 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
- ½ teaspoon garlic powder
Instructions
- Prepare the Meat: Place the beef in the freezer for 20–30 minutes to firm it up. Slice thinly, about ⅛-inch thick, either against the grain for tenderness or with the grain for a chewier jerky.
- Make the Marinade: In a medium mixing bowl, whisk together soy sauce, Worcestershire sauce, black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder.
- Marinate the Beef: Transfer the beef strips into a large resealable bag. Pour the marinade over the meat, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes, but ideally overnight, for maximum flavor.
- Dry the Jerky in a Dehydrator: Arrange the beef strips in a single layer on dehydrator trays. Dry at medium heat for about 8 hours, or until the jerky is firm yet pliable.
- Dry the Jerky in an Oven: Preheat the oven to 175°F. Line two baking sheets with foil, place wire racks on top, and lay out the strips. Bake for 4 hours, flipping halfway through, until the jerky is fully dried.
- Cool and Store: Let the jerky cool before transferring to airtight containers. Refrigerate for up to 1 month, or freeze for longer storage.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 4–8 hours (depending on method)