Soy Sauce Beef Jerky
Thin strips of lean steak are marinated in soy sauce and brown sugar, then dried until chewy.
Equipment
- Sharp knife
- Large mixing bowl
- Wire racks and baking sheets or dehydrator
- Meat thermometer
Ingredients
Main Ingredients
- 2 lb top round or flank steak trimmed of visible fat
- ¼ cup soy sauce
- ¼ cup brown sugar packed
- 2 tbsp sriracha optional for heat
- 1 tsp black pepper cracked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp apple cider vinegar
Instructions
Cooking
- Slice. Freeze the trimmed steak for 30 minutes, then slice it into 1/8 inch strips against the grain.
- Marinate. Stir the marinade ingredients together, add the beef, and refrigerate for at least 4 hours.
- Heat the meat. Bake the strips on racks at 275 degrees F for 10 minutes until they reach 160 degrees F.
- Dry. Lower the oven to 175 degrees F and dry for 4 hours, checking for doneness.
- Cool. Cool completely, then store in an airtight container.
Notes
Substitutions: Use flank steak or eye of round, and leave out the sriracha for a mild jerky.
Tips: Bring the strips to 160 F before drying and cool them before packing.
Storage: Keep airtight at room temperature for up to 2 weeks, or freeze for up to 3 months.
Nutrition does not include the optional sriracha.