Classic Beef Jerky
It's every low-carb dieter's dream -- homemade beef jerky. If you're a fan of this traditional salty snack, you'll quickly discover this recipe is fit to be dried. Make yourself a batch today.
At a glance
40 to 50 strips
1 (4 lb.) flank steak 1/2 onion, diced 1/4 tsp. thyme 2 bay leaves 2 tbsp. salt 2 cloves garlic, crushed 2 tsp. black pepper 2 whole cloves 1/2 cup vinegar 1 cup dry red wine 1 cup Worcestershire sauce 1 cup soy sauce
Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces. Pour marinade over steak strips to cover and marinate in the refrigerator for about 15 hours. Squeeze marinade from meat by rolling strips with a rolling pin. Place meat on baking sheets or an oven rack and dry at 175 degrees for about 9 hours, turning once.
Ready in 10 hours
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