Steak Jerky Recipe

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Steak Jerky

Carolyn Haas


We have used this method with venison, too. I like to store it in the freezer, even though in theory it isn't necessary.

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24 or more
10 Hr
12 Hr


2 lb
flank steak
2 Tbsp
black peppercorns, whole
1 Tbsp
steak rub
1 Tbsp
crushed red pepper flakes
1/2 c
teriyaki marinade
1/2 c
red wine
1 1/2 c
beef broth


1Freeze meat for 20-30 minutes. Slice thinly (1/8 inch) along the grain.
2Put peppercorns in a ziplock bag and roll over with a rolling pin until cracked, not crushed.
3Place sliced meat, peppercorns and rest of ingredients in large ziplock bag. Squeeze out air and seal. Knead to mix ingredients well. Marinate in refrigerator 8 hrs or overnight.
4Version 1: Preheat oven to 150ยบ F. Line 2 baking sheets with foil. Put wire cooling racks on foil. Lay strips of meat in a single layer on racks. Place in oven, leaving door partly ajar and dry for 8 - 12 hours.
5Version 2: Lay strips in single layer with space between each one on racks of dehydrator. Follow manufacturer's directions for meat. Will take 8-12 hours.
6Store in airtight container. Makes about 12 oz.

About this Recipe

Main Ingredient: Beef
Regional Style: American