Beef Jerky

Submitted by: Susan Hodge

Attributed to: Susan Hodge

Category: Beef

Description: This beef jerky recipe is full of awesome savory flavors, it includes no added sweeteners, and it’s irresistibly delicious!

Prep time: 40 min (could be up to 1 day)

Total time: 5 hours (could be 28 hours)

Servings: 12

Difficulty rating: 3

Ingredients:

2 Pounds flank steak (or eye or round or top round steak)

1/2 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

1/2 Teaspoon garlic powder

Special tools/utensils needed:

 air fryer

Directions: 

1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).  I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.  (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.) Transfer the strips of steak to a large ziplock bag.

2. In a separate small mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated. Refrigerate for at least 30 minutes, or up to 1 day.

3. Preheat oven to 175°F.  Adjust the racks to the upper-middle and lower-middle positions.  Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through.  (Cooking times will vary based on the thickness of your meat.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month.