2 ½pounds brisket, tri tip, sirloin or flank steak
1 cup low-sodium soy sauce
1 cup teriyaki sauce
½ cup Worcestershire
½ cup liquid smoke
2 tablespoons molasses
2 tablespoons honey (If desired)
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
½ teaspoon cayenne, crushed red pepper or chili powder (optional)
1
Wash hands with soap and warm water.
2
Preheat oven to 160°F.
3
Trim all fat from meat and discard. Place trimmed meat in the freezer for one hour. Slice very thin (¼ inch slices) with the grain. Alternatively, ask the butcher at your local grocery store to do this for you.
4
Stir together remainder of ingredients in a large sealable container until well blended. Put meat into marinade. Cover and refrigerate for 12-24 hours.
5
Drain meat well and pat dry with paper towels. Line the bottom of your oven with foil. Spray oven racks lightly with cooking spray.
7
Stretch meat over racks. Place in a 160°F oven, near the top of the oven. Use an oven thermometer to ensure even heating. Vent oven about 2-3 inches with a spoon or other tool to allow moisture to escape, then cook for 3 hours.
8
Turn jerky and place back in oven for another 1-3 hours, until dry yet still slightly flexible. Remove from oven and let cool at room temperature for a couple of hours. Place jerky in airtight containers.
9
Leave at room temperature and enjoy within 3 months; refrigerate and enjoy within 9 months; or freeze and enjoy within a year.
Ingredients
2 ½pounds brisket, tri tip, sirloin or flank steak
1 cup low-sodium soy sauce
1 cup teriyaki sauce
½ cup Worcestershire
½ cup liquid smoke
2 tablespoons molasses
2 tablespoons honey (If desired)
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
½ teaspoon cayenne, crushed red pepper or chili powder (optional)
Directions
1
Wash hands with soap and warm water.
2
Preheat oven to 160°F.
3
Trim all fat from meat and discard. Place trimmed meat in the freezer for one hour. Slice very thin (¼ inch slices) with the grain. Alternatively, ask the butcher at your local grocery store to do this for you.
4
Stir together remainder of ingredients in a large sealable container until well blended. Put meat into marinade. Cover and refrigerate for 12-24 hours.
5
Drain meat well and pat dry with paper towels. Line the bottom of your oven with foil. Spray oven racks lightly with cooking spray.
7
Stretch meat over racks. Place in a 160°F oven, near the top of the oven. Use an oven thermometer to ensure even heating. Vent oven about 2-3 inches with a spoon or other tool to allow moisture to escape, then cook for 3 hours.
8
Turn jerky and place back in oven for another 1-3 hours, until dry yet still slightly flexible. Remove from oven and let cool at room temperature for a couple of hours. Place jerky in airtight containers.
9
Leave at room temperature and enjoy within 3 months; refrigerate and enjoy within 9 months; or freeze and enjoy within a year.
