Beef Jerky

• Gluten free

• Meat

  • 1 1/2 lbs Top round or flank steak

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Condiments

  • 1 tsp Liquid smoke
  • 2/3 cup Soy sauce
  • 2/3 cup Worcestershire sauce

• Baking & Spices

  • 2 tsp Black pepper, freshly ground
  • 1 tbsp Brown sugar
  • 1 tsp Red pepper flakes

Found on thatsquareplate.com

Description

Ingredients

• 1 1/2 to 2 pounds top round or flank steak, freeze before slicing
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 Tbsp. brown sugar
• 2 tsp. freshly ground black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. liquid smoke
• 1 tsp. red pepper flakes

Directions

• Trim steak of as much fat as possible. Put in freezer 1-2 hours to get firm before slicing. Slice into thin strips going with the grain. Place in a large [double] Zip-Lock bag. Mix all marinade ingredients together in a medium bowl. Pour over meat in bag and let marinate for 12-24 hours. Lay out strips in a dehydrator to dry, and set to 155^. Dehydrate for 4-6 hours until jerky is to your liking. The thicker strips will take a bit longer. Store in an airtight container.