Ingredients
Scale
- 1 lb beef (flank steak or another cut)
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
Instructions
- Slice the beef into thin strips against the grain.
- In a bowl, mix together the soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, cayenne pepper, brown sugar, and smoked paprika.
- Add the beef strips to the marinade and let it sit in the refrigerator for at least 4 hours or overnight.
- Preheat your oven to 175°F (80°C).
- Remove the beef from the marinade and pat it dry with paper towels.
- Place the strips on a baking sheet lined with parchment paper, ensuring they don’t overlap.
- Bake for about 4-6 hours, flipping halfway through, until the jerky is dry but still pliable.
- Let it cool, then store it in an airtight container.
Notes
For best results, slice against the grain and pat strips dry before baking to avoid steaming. Store finished jerky in an airtight container for up to a week.
Nutrition
- Serving Size: 1 oz
- Calories: 150
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 50mg