Craig Smith’s Beef Jerky

Courtesy of Craig Smith

Makes 40 to 50 Strips

(Craig says the yield is, “Never Serves Enough”) 1/3 cup reduced sodium soy sauce
2 tablespoons Worcestershire Sauce
1 clove garlic, minced or pressed
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon red pepper flakes or liquid smoke (optional)
1 pound well-trimmed beef flank steak from thickest end, frozen 1 hour

  • Combine the soy sauce, Worcestershire sauce, garlic, black pepper and red pepper flakes or liquid smoke, if using, in a zippered plastic bag.
  • Thinly slice flank steak with the grain; cut longer strips in half, if desired. Add meat to the soy sauce marinade. Mix well; seal bag and refrigerate 8 to 14 hours.
  • Thoroughly drain meat and discard marinade. Arrange meat strips in an electric dehydrator and dry at 145°F until strips will crack but not break when bent, about 10 hours.
  • Cool jerky to room temperature, then serve or pack into a tight container and store in the refrigerator.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.