Ingredients:
2 pounds flank steak (or eye or round or top round steak)
1/2 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons coarsely-ground black pepper
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
Instructions:
1. Start by slicing the flank steak into thin strips, about 1/4 inch thick. Make sure to cut
against the grain for a more tender jerky.
2. In a bowl, combine the low-sodium soy sauce, Worcestershire sauce, coarsely-ground black pepper, liquid smoke, onion powder, seasoned salt, and garlic powder. Mix well to create the marinade.
3. Place the sliced beef strips into a resealable plastic bag or a shallow dish. Pour the marinade over the beef, ensuring that all the pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.
4. Preheat your oven to 175°F (80°C) or the lowest temperature setting available. Line a baking sheet with aluminum foil or parchment paper to catch any drippings.
5. Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef strips dry with paper towels to remove any moisture.
6. Arrange the beef strips on the prepared baking sheet, making sure they do not overlap. Place the baking sheet in the preheated oven.
7. Allow the beef jerky to cook for 4-6 hours, or until it reaches your desired level of dryness. Check on the jerky occasionally and rotate the baking sheet if needed for even drying.
8. Once the beef jerky is dry and chewy, remove it from the oven and let it cool completely. It will continue to dry slightly as it cools.
9. Store the homemade beef jerky in an airtight container or resealable bags. It can be kept at room temperature for up to 2 weeks, or refrigerated for longer shelf life. Enjoy your delicious and smoky homemade beef jerky as a protein-packed snack or add it to your favorite recipes for an extra burst of flavor!
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