Jerky is one of the favorite around my house. The family will eat it as if it sweet candy or like cookies, and it’s very easy to make, it’s lightweight enough to carry around in your jacket pocket.
My only argument with jerky is the store purchase price. Have you priced it out lately? It’s not cheap. So, when I purchased my last 1/2 side of beef, I purchased several flank steaks in addition to my regular order with the idea of making my own Beef Jerky.
Before you go on a rampage and start saying “it’s too hard”, it isn’t. It is easy and it doesn’t take any special ingredients, nor any special equipment (though having a food dehydrator makes everything go a little easier), on top of everything – the homemade product in my humble opinion tastes so much better than that stuff you can buy off the shelf.
Homemade Beef Jerky Recipes:
- 1 flank steak, 1 1/2 to 2 pounds
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons fresh ground black pepper
- 2 teaspoons garlic powder or 2 garlic cloves smashed, minced
- 1 teaspoon red pepper flakes
- Trim and slice the flank steak against the grain.
- Combine all the other ingredients in a small bowl to make the jerky marinade.
- Add the flank steak to a zip-lock back and pour the marinade and coat all the pieces.
- Refrigerate the flank steak for 24 hours.
- Drain the flank steak, and lay it out on trays for the food dehydrator and dry completely, this will take about 4 to 6 hours.
- 1 flank steak, 1 1/2 to 2 pounds
- 1/2 cup honey
- 2 tablespoons granulated garlic
- 2 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- Trim and slice the flank steak against the grain.
- In a small sauce pan, warm the honey to allow it to move freely.
- Add the remaining ingredients to the warming honey, stir and then let cool.
- Add the flank steak to a zip-top plastic bag and pour the cooled marinade on top and ensure all sides get coated.
- Refrigerate the flank steak for 24 hours.
- Drain the flank steak, and lay it out on trays for the food dehydrator and allow to dry completely, about 4 to 6 hours.
- 1 flank steak, 1 1/2 to 2 pounds
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1 teaspoon five spice powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- Trim and slice the flank steak against the grain.
- Combine the other ingredients in a small bowl and make the marinade.
- Add the flank steak to a zip-top bag and pour the marinade over top. Ensure that all meat has been completely coated.
- Refrigerate the flank steak for at least 24 hours.
- Drain the flank steak, and lay it out on trays for the food dehydrator and dry completely, roughly 4 to 6 hours.
