Teriyaki Beef Jerky
Prep Time: 20 mins
Total Time: 6 1/2 hrs
- 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
- bamboo skewers
- aluminum foil
- 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.