Peppered Beef Jerky


  • 1 lb flank steak
  • 1/2 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp coarsely cracked black pepper
  • 1 tsp onion powder
  • 1 tsp seasoned salt
  • 1/2 tsp garlic powder
  • sealable freezer bag
  • Place flank steak in a sealable freezer bag and freeze for 1 to 2 hours to firm the meat for slicing.
  • Slice steak against the grain into 1/8- to 1/4-inch (3 mm to 0.5 cm) thick strips.
  • 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.
  • Remove meat and pat dry. Divide steak strips between the two cooking trays, in an even layer, making sure strips don’t overlap.
  • 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.
  • Using the display panel, select Dehydrate, adjust Temperature to 160°F (70°C) and set Time for 3 hours, then touch Start.
  • 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.
  • 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.
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