This recipe offers a delightful twist on traditional beef jerky, combining savory and sweet flavors for a perfect snack.
Place the beef in the freezer for 20 minutes to firm up for easier slicing.
Freezing the beef slightly makes it easier to slice thinly and evenly.
In a mixing bowl, combine the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, and red pepper flakes.
Whisk the marinade thoroughly to ensure all ingredients are well blended.
Slice the beef into thin strips, about 1/8 inch thick, trimming any excess fat.
Cutting against the grain of the meat results in a more tender jerky.
Place the beef strips into the marinade, ensuring they are fully coated. Cover and refrigerate overnight.
Marinating overnight allows the flavors to deeply penetrate the meat.
Preheat the oven to its lowest setting, around 170°F (75°C).
Using a low temperature ensures the beef dries out without cooking.
Line a baking sheet with parchment paper and arrange the beef strips in a single layer, ensuring they do not overlap.
Spacing the strips evenly allows for consistent drying.
Place the baking sheet in the oven and dry the beef for 5-6 hours, checking occasionally.
Prop the oven door slightly open to allow moisture to escape.
Once dried, remove the beef from the oven and let it cool completely.
Cooling the jerky ensures it firms up to the desired texture.
Store the cooled jerky in an airtight container.
Proper storage keeps the jerky fresh and flavorful for longer.
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