Beef Jerky

2 or 2.5 pounds of London Broil. (3lbs is too much)
1 cup Worcestershire sauce
1  cup soy sauce
2 teaspoons freshly ground black pepper
1 rounded tablespoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 generous tablespoon honey (optional)
1 generous tablespoon or more of Liquid Smoke. (optional) – Why liquid smoke is okay.

  • Freeze solid the beef first. I find this step really helps in making the jerky more tender.
  • Thaw the beef before slicing.
  • With a sharp knife slice the beef against the grain. This shouldn’t be too hard. I find this to be much easier if the beef is mostly or fully thawed. Slicing frozen beef in my opinion is difficult and only worth the effort if you need it razor thin. If the beef is razor thin then you will most likely be marinating beef mush. Jerkey should have some texture and uneven pieces thick and thin are totally great.
  • Before incorporating the jerky, take a moment to whisk the ingredients together. It’s essential to ensure that the cayenne pepper is thoroughly blended into the marinade.
  • To make sure every inch of the beef is coated, place a piece of plastic wrap on top of the marinade. This technique ensures that the marinade can work its magic on the upper layers of beef within the container.
  • Allow the beef to marinate for at least 3 hours, overnight, or up to 24 hours. Just be cautious about exceeding the 24-hour mark, as things might take an odd turn. Remember, we’re dealing with sliced beef, so even a shorter marinating time can be effective.
  • For the dehydration process, you have two options: a dehydrator or an oven. I personally set my dehydrator to 150°F for this task. If you’re using an oven, make sure to utilize a bakers rack to facilitate even drying.
  • The length of time will vary based on your temperature setting, how thick you sliced the beef, and how dry you want the beef. I think the minimum time is 3-4 hours and maximum around 8 hours.

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