Peppered Beef Jerky
My son Jack is a huge fan of beef jerky, so we decided to give it a try. There is a little extra work because you need to freeze the meat first, then marinate it. But the dehydrator function easily turns it into a delicious snack. It’s full of savory flavors, includes no added sweeteners and is irresistibly delicious.
Servings Prep Time
2-4servings 10minutes
Cook Time Passive Time
3hrs 3hrs
Servings Prep Time
2-4servings 10minutes
Cook Time Passive Time
3hrs 3hrs
  • 1lb flank steak500 g
  • 1/2cup soy sauce125 mL
  • 2tbsp Worcestershire sauce30 mL
  • 2tsp coarsely cracked black pepper10 mL
  • 1tsp onion powder5 mL
  • 1tsp seasoned salt5 mL
  • 1/2tsp garlic powder2 mL
  • sealable freezer bag
  1. Place flank steak in a sealable freezer bag and freeze for 1 to 2 hours to firm the meat for slicing.
  2. Slice steak against the grain into 1/8- to 1/4-inch (3 mm to 0.5 cm) thick strips.
  3. In a glass bowl, combine soy sauce, Worcestershire sauce, pepper, onion powder, seasoned salt and garlic powder. Add beef strips and mix to ensure strips are coated on all sides with marinade. Refrigerate covered 3 to  4 hours or overnight.
  4. Remove meat and pat dry. Divide steak strips between the two cooking trays, in an even layer, making sure strips don’t overlap.
  5. Place drip pan in the bottom of the cooking chamber and insert one cooking tray in the top position and one in the middle position.
  6. Using the display panel, select Dehydrate, adjust Temperature to 160°F (70°C) and set Time for 3 hours, then touch Start.
  7. After 1 1/2 hours, switch the cooking trays so that the tray in the top position moves to the middle and the tray in the middle moves to the top position.
  8. When the dehydrator program is nearly complete, test a piece of jerky by bending it at a 90-degree angle. If any moisture seeps out, return for an additional 20 to 30 minutes of cooking time. If it bends but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.
Recipe Notes

Tips Use lean cuts of beef for making jerky. I really like flank steak, but eye of round or top or bottom round are also good options and a little more economical.

Slice the beef as thin as possible. For tender jerky, slice meat against the grain; for chewier, slice with the grain. Freezing steak for a few hours allows you to slice it very thinly.

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