Real Recipes From Real Home Cooks ®

steak jerky

Recipe by
Carolyn Haas
Whitewater, WI

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

yield 24 or more
prep time 10 Hr
cook time 12 Hr
method Canning/Preserving

Ingredients For steak jerky

  • 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

How To Make steak jerky

  • 1
    Freeze meat for 20-30 minutes. Slice thinly (1/8 inch) along the grain.
  • 2
    Put peppercorns in a ziplock bag and roll over with a rolling pin until cracked, not crushed.
  • 3
    Place 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.
  • 4
    Version 1: Preheat oven to 150º 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.
  • 5
    Version 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.
  • 6
    Store in airtight container. Makes about 12 oz.