Beef Jerky

I used to love beef jerky. Then I got sick of biting into the yucky white parts that you can't chew. Gross, I know. So I switched to Turkey jerky and I love that. It is much more tender and tastier, in my opinion. When I found this recipe, my husband said I had to make it. This was so easy. The hardest part was waiting for the meat to dry so I could eat it.

Ingredients

4 lbs London broil beef or 4 lbs flank steaks 

2 teaspoons black pepper 

2 teaspoons chili powder 

2 teaspoons garlic powder

1/2-1 teaspoon cayenne pepper

2 teaspoons onion powder

1 teaspoon liquid smoke 

1/4 cup low sodium soy sauce

1/2 cup Worcestershire sauce

1/4 cup Frank's red hot sauce

1/4 cup brown sugar

Directions

• Place London broil in freezer for about 45 minutes- meat is much easier to slice thinly when partially frozen. 
• While it's chilling, mix all ingredients in a small bowl and set aside. 
• Once meat is chilled, slice as thin as you can get it- about 1/4 inch thick. 
• Place all the sliced meat in a gallon size ziplock bag and pour marinade over meat. 
• Seal the bag & squish to evenly coat all the meat slices. 
• Refrigerate 4-6 hours. 
• Place tin foil on two cookie sheets and lay the strips of beef all over cookie sheet, but DO NOT overlap.
•  Dry in oven set at lowest setting 150-160 for 3 hours. 
• Flip the meat and dry for another 3 hours. Meat is done when it's dry.

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