Beef Jerky
Homemade beef jerky marinated overnight in dark soy, Worcestershire, liquid smoke, garlic, and ginger — then slow-dried until perfectly chewy and intensely flavored.
Ingredients
- 0.5 cup dark soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.3 tsp ground ginger
- 2 tbsp freshly ground black pepper
- 0.5 tsp Tabasco sauce
- 0.5 tsp liquid smoke
- 2 lb lean beef brisket, eye-of-round, or flank steak, trimmed of fat and sliced ¼ inch thick across grain
Instructions
- 1
For easier slicing, freeze the beef slightly until ice crystals form. Slice across the grain into ¼-inch strips.
- 2
Whisk together soy sauce, Worcestershire, onion powder, garlic powder, ginger, black pepper, Tabasco, and liquid smoke in a bowl.
- 3
Dip each meat slice in the marinade, coating well. Place in a shallow dish, pour remaining marinade over top, cover, and refrigerate overnight.
- 4
Preheat oven to its lowest setting, around 130°F (55°C). Arrange meat in a single layer on paper towel-lined baking sheets; press with additional towels, then discard towels.
- 5
Place meat directly on oven racks with foil below to catch drips. Dry for 8–12 hours, depending on thickness, until thoroughly dried but still slightly pliable.
- 6
Store in an airtight container at room temperature up to 2 weeks, or refrigerate for longer storage.