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Matt's Teriyaki Beef Jerky

 Matt's Teriyaki Beef Jerky
Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. —Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 40 min. + marinating Bake: 4 hours


  • 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


  • 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.
  • 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.
  • 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.
  • 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 manufacturer's directions.)
  • Remove from oven; cool completely. Using paper towels, blot any beads

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Matt's Teriyaki Beef Jerky (continued)

Directions (continued)

  • of oil on jerky. For best quality and longer storage, store jerky,
  • covered, in refrigerator or freezer. Yield: 8 servings.