Homemade Beef Jerky

Snack on homemade beef jerky instead of store-bought. Switch up the seasonings to create unique flavors.
Traditional Beef Jerky
4 lbs London broil beef or 4 lbs flank steak
2 t. black pepper
2 t. chili powder
2 t. garlic powder
1/2-1 t. cayenne pepper
2 t. onion powder
1 t. liquid smoke
1/4 c. low sodium soy sauce
1/2 c.Worcestershire sauce
1/4 c. Frank’s red hot sauce
1/4 c. brown sugar

First place london broil in freezer for about 45 minutes- meat is much easier to slice thinly when cold. While it is chilling mix all ingredients in a small bowl and set aside. Once meat is chilled slice as thin as you can get it- about 1/4 inch thick. Place all the sliced meat in a gallon size ziplock bag and pour marinade over meat. Seal the bag & squish to evenly coat all the meat slices. Refrigerate 4-6 hours. Place tin foil on two cookie sheets and lay the strips of beef all over cookie sheet, but DO NOT overlap. Dry in oven set at lowest setting 150-160 for 3 hours. Flip the meat and dry for another 3 hours. Meat is done when it’s dry. I cut my meat really thin so it only took about 2 hrs per side. (4 hrs total) ENJOY!!!

Recipe adapted from Food.com
Honey BBQ Jerky
1/3 c. honey
1/2 c. ketchup
1/4 c. butter
1 T cider vinegar
2 t. dijon mustard
2 T brown sugar
1 T soy sauce
1 clove garlic, minced
1 t. chili powder

1 t. chili powder
Combine in a small saucepan and simmer over low heat about 5 minutes then pour over sliced beef in a ziplock bag and marinate at least 4-6 hours or overnight
Hawaiian Jerky
1/4 c. pineapple juice
1/4 c. soy sauce
1/8 t. cayenne pepper
1 clove garlic, minced
1 T brown sugar
1 t. ground ginger
1/4 t. pepper
1 t. salt

Combine in a small bowl & pour over sliced beef into a ziplock bag. Marinate 4-6 hours or overnight.