Beef jerky is more than just a snack; it's a culinary tradition that dates back centuries, with origins rooted in various cultures around the globe. The art of preserving meat was essential for survival, especially in earlier times when refrigeration was not an option. This protein-rich treat has evolved into a favorite snack for many, thanks to its portability and rich flavors.
Ingredients
Scale:
2 pounds flank steak, sirloin, or top round
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon red pepper flakes (optional)
Instructions
Trim excess fat from the beef and slice it into thin strips (about 1/4 inch thick), cutting against the grain.
In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, onion powder, garlic powder, and smoked paprika. Stir until the sugar is dissolved.
Place the beef strips in a large resealable plastic bag or shallow dish. Pour the marinade over the beef and seal the bag or cover the dish. Refrigerate for 6 to 24 hours.
Preheat the dehydrator to 155°F (68°C) or the oven to 175°F (80°C).
Remove the beef from the marinade and pat it dry. Arrange the strips in a single layer on dehydrator trays or a baking sheet lined with parchment paper.
If using a dehydrator, dry the beef for 4 to 6 hours; for the oven, bake for 4 to 6 hours, flipping halfway through. The jerky is done when dry and firm but still flexible.
Remove the jerky and let it cool completely on a wire rack. Store in an airtight container or vacuum-sealed bags.
