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Oven Dried Beef Jerky


1 1/2 to 2 lb. lean flank steak
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion salt

Trim and discard all fat from meat. Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen). Combine remaining ingredients. Add meat strips, coating all surfaces. The meat will absorb most of the liquid. Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator. Drain off any liquid. Arrange meat strips together but not overlapping, directly on oven racks. Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight). Cut into 1-inch pieces, using scissors. Cool thoroughly before storing in airtight containers. Beef jerky keeps indefinitely at cool room temperature or in refrigerator.




STACKS, The Art of Vertical Food

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