TERIYAKI BEEF JERKY
Jerky is a portable, chewy snack. You can make your own with our recipe. The savory meat has a bit of heat from the red pepper flakes.
—TASTE OF HOME TEST KITCHEN
PREP: 40 MIN. + MARINATING • BAKE: 4 HOURS • MAKES: 8 SERVINGS
1 beef flank steak (1 1/2 to 2 pounds)
2/3 cup reduced-sodium soy sauce
2/3 cup Worcestershire sauce
1/4 cup honey
3 teaspoons coarsely ground pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon liquid smoke
1. Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips.
2. Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally.
3. Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade.
4. Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following the manufacturer’s directions.)
5. Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.