• 2 lbs. Top Round
  • Bowl
  • Seasonings: Salt, Pepper, Cayenne, BBQ Sauce, Onion Powder, Garlic Powder, Soy Sauce, and Worr… Werches… Wishisher Sauce
  • Dehydrator or Smoker



  • Get flank steak
  • Stick it in the freezer for a few hours to make slicing easier

// Drink a non-alcoholic beverage

  • Grab your sharpest knife
  • Cut thin slices with the grain
  • Continue until you have a mound of sliced meat
  • Grab bowl and mix in all your seasonings
  • Toss meat slices into the bowl and make sure all pieces are coated well
  • Toss into fridge for a few hours

// Now you may have a beer – sharp knife work is done

  • Pull meat bowl from fridge
  • Set your dehydrator on high or get smoker to ~180F
  • Add meat to your dehydrator trays or hang from smoker grates
  • Wait six or so hours until the meat looks like jerky
  • 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.



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