Garden and Kitchen

Ingredients:

• 2 lbs lean beef (e.g., top round, flank steak), sliced 1/8–1/4 inch thick
• ½ cup teriyaki sauce
• ¼ cup soy sauce
• ¼ cup brown sugar
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• Optional: 1 teaspoon chili powder for heat​

Instructions

1. In a bowl, combine teriyaki sauce, soy sauce, brown sugar, garlic powder, black pepper, salt, and chili powder (if using). Mix until the sugar dissolves.
2. Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for 12–24 hours.
3. Preheat your dehydrator or oven to 160°F (71°C).
4. Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on dehydrator trays or wire racks set over baking sheets.
5. Dry the beef for 4–6 hours, or until it reaches your desired level of dryness and chewiness.
6. Allow the jerky to cool completely before storing in airtight containers.​

Ingredients:

• 2 lbs lean beef (e.g., top or bottom round), sliced 1/4 inch thick
• 1 cup soy sauce
• ½ cup Worcestershire sauce
• ½ cup brown sugar
• 4 cloves garlic, minced
• 2 teaspoons onion powder
• 2 teaspoons red pepper flakes
• 2 tablespoons coarse ground black pepper
• 1 cup beer or beef stock​

Instructions

1. In a bowl, combine soy sauce, Worcestershire sauce, brown sugar, minced garlic, onion powder, red pepper flakes, black pepper, and beer or beef stock. Mix until the sugar dissolves.
2. Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
3. Preheat your smoker or oven to 180°F (82°C).
4. Remove the beef from the marinade and pat dry with paper towels. Arrange the slices in a single layer on smoker racks or wire racks set over baking sheets.
5. Smoke or bake the beef for 2–4 hours, checking periodically, until the jerky is dry but still slightly pliable.
6. Allow the jerky to cool completely before storing in airtight containers.​