Oven-Dried Beef Jerky
Flank steak strips marinated overnight in a Worcestershire, soy and teriyaki sauce blend, then slowly dried in a low oven. Serves 10. Hands-on: 15 minutes. Total: 14 hours 15 minutes. Difficulty: Easy.
⏱️ Prep: 15 min
Ingredients
| 1/2 cup | 120 ml | Worcestershire sauce |
| 1/2 cup | 120 ml | Soy sauce |
| 1/2 cup | 120 ml | Teriyaki sauce |
| 1/2 tsp | 2.5 ml | Garlic salt |
| 1/2 tsp | 2.5 ml | Onion powder |
| 1/2 tsp | 2.5 ml | Black pepper |
| 1/4 tsp | 1.3 ml | Ground ginger |
| 2 lbs | 905 g | Flank steak, trimmed of fat and cut into 1/4" thick strips 4" to 6" long |
Instructions
- In a large bowl mix Worcestershire sauce, soy sauce, teriyaki sauce, garlic salt, onion powder, pepper, and ginger. Place meat in marinade, cover and refrigerate overnight.
- Preheat oven to 125°F.
- Lay meat strips directly on the oven rack, with a cookie sheet underneath the meat to collect any drippings. Leave in the oven approximately 6 hours, turning strips over about halfway through the drying process.
- Drying time depends on the thickness of the meat, and humidity. Continue the drying process until the jerky is only slightly flexible (but it should not be crisp enough to break). Store in a covered container in a cool, dry place.