The Best Teriyaki Beef Jerky

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• 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
• 3 bamboo skewers
• aluminum foil

Recipe

• 1 flash freeze beef for 20 minutes on cookie sheet during ingredient mixture.
• 2 mix ingredients in extra large bowl with whisk until completely blended.
• 3 if beef is more than one inch thick, slice across to create equal thickness.
• 4 cut beef between 1/8 - 1/ 4 inch thick slices, in addition to trimming as much fat off the meat as possible.
• 5 incorporate beef into ingredients to cover.
• 6 marinate beef overnight.
• 7 pat dry beef slices and skewer beef onto bamboo, ensuring small space between slices for thorough dryness and leaving one inch on each end.
• 8 hang beef skewers across oven rack so beef hangs freely.
• 9 cover entire oven rack with skewers of meat.
• 10 place aluminum foil on oven rack #2 at very bottom of oven to help catch drippings.
• 11 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.
• 12 check beef a few times throughout to ensure it is not actually baking, but simply drying out.
• 13 once finished,
• 14 let beef skewers rest for 10 minutes after drying, and then remove skewers from oven rack and let sit on tray until cool.
• 15 remove beef strips from skewers and store them in an airtight container.