Ingredients

  • Top Round or Flank
  • Seasonings (any or all in order of %)
    • Soy Sauce & Wishisher¹ sauce or your favorite BBQ Sauce
    • Pepper
    • Salt
    • Garlic Powder
    • Onion Powder
    • Cayenne (to taste)

 

Directions

  • Stick meat in the freezer for an hour to make slicing easier
  • Cut thin slices
  • Grab bowl, mix in seasoning, and coat well
  • Toss into fridge for a few hours
    ⏲
  • Pull meat bowl from fridge
  • Set your dehydrator on high
    • or get smoker to ~180F
  • Add meat to dehydrator (or smoker)
  • Wait six or so hours
    • It's done when it looks like you want to eat it
  • When meat is done, add additional freshly ground pepper and mix

 

Words from my mouth hole

Beef jerky is easily one of the greatest snacks on the planet – especially when it’s peppered and / or spicy. Many of the recipes I’ve tried before came out as more of a teriyaki flavor given their recommended soy sauce content. For this latest batch, I treated the soy like I do vermouth in a martini – nearly non-existent.

Other recipes also call for adding sugar or honey. On a whim I instead added the last bit of bbq sauce from a jar in our fridge and was pleasantly surprised how well it turned out.

 

Variables

  • Marinade time
  • Slicing thickness
  • Seasonings ratios
  • "Cooking" time

 

 

¹ Yeah, like you know how to say it.