Nickel Allergy Friendly Classic Beef Jerky
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Learn more →Ingredients
8 servings
For the beef
- 2 lbs flank steak or top round, trimmed of all visible fat
For the marinade
- ⅓ cup soy sauce
- 2 tbsp worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper, coarsely ground
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the steak in the freezer for 1 to 2 hours, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/4 inch thick. For chewier jerky, slice with the grain; for more tender jerky, slice against it.
- 2
In a large zip-top bag or airtight container, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and red pepper flakes, if using, until the sugar dissolves.
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