INGREDIENTS :
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
INSTRUCTIONS :
-Trim all fat off meat.
-Cut steak in to 4 inch strips.
-The steak should be about 1/2 inch thick.
-It's easier to cut meat partially frozen.
-Pound meat lightly, you don't want it too thin.
-Add all ingredients in a large bowl.
- Mix well.
-Cover and refrigerate overnight (8 hrs.).
-Line cookie sheets with tin foil.
-Place steak strips on sheets, don't overlap meat.
-Set oven at lowest temperature. (150-175°F).
-Bake six hours, turning after three hours.
-Jerky is done when meat is dried out, depending on your oven.
-Worth the wait!
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
INSTRUCTIONS :
-Trim all fat off meat.
-Cut steak in to 4 inch strips.
-The steak should be about 1/2 inch thick.
-It's easier to cut meat partially frozen.
-Pound meat lightly, you don't want it too thin.
-Add all ingredients in a large bowl.
- Mix well.
-Cover and refrigerate overnight (8 hrs.).
-Line cookie sheets with tin foil.
-Place steak strips on sheets, don't overlap meat.
-Set oven at lowest temperature. (150-175°F).
-Bake six hours, turning after three hours.
-Jerky is done when meat is dried out, depending on your oven.
-Worth the wait!
