Make Beef Jerky at Home



  • 2 lbs. Flank Steak
  • Bowl
  • Seasoning
    • Salt
    • Pepper
    • Cayenne
    • BBQ Sauce
    • Onion Powder
    • Garlic Powder
    • Soy Sauce
    • Worcestershire Sauce
  • Food dehydrator


  1. Place flank steak in the freezer for a few hours to facilitate easier slicing.

    // Enjoy a non-alcoholic beverage.

  2. Use your sharpest knife to cut the steak into thin slices along the grain.

  3. Continue slicing until you have a substantial amount of meat prepared.

  4. In a bowl, combine all the seasonings.

  5. Toss the meat slices in the bowl, ensuring each piece is thoroughly coated.

  6. Refrigerate the seasoned meat for a few hours.

    // Now, feel free to enjoy a beer – the knife work is complete.

  7. Remove the marinated meat from the fridge.

  8. Preheat your dehydrator to the high setting.

  9. Place the meat on your dehydrator trays according to the manufacturer’s instructions.

  10. Dehydrate for approximately six hours, or until the meat appears ready to eat.

  11. Once done, sprinkle additional freshly ground pepper on the jerky and mix well.

Words from my mouth hole

Beef jerky is arguably one of the best snacks, especially with a peppery or spicy flavor profile. Many recipes I’ve tried tend to lean towards a teriyaki taste due to the amount of soy sauce suggested. In my latest batch, I minimized the soy sauce, similar to how I prefer vermouth in a martini – almost non-existent.

Instead of adding sugar or honey as some recipes suggest, I opted for the last bit of BBQ sauce from a jar in our fridge, and the result was surprisingly good.


  • Marinade duration
  • Thickness of slices
  • Ratios of seasonings
  • Dehydrating time
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