Beef Jerky
Directions
- 1Pop into the store and look for a lean, cheap cut of meat like London Broil.
- 2Throw the London Broil in the freezer for a few hours or overnight to make it easier to cut.
- 3Pull out the partially frozen meat and slice it into thin pieces, about a quarter-inch thick, cutting against the grain.
- 4Place the sliced meat into a bowl or Ziploc bag.
- 5Add Bragg's Liquid Aminos to the meat, eyeballing the amount.
- 6Season with Smoky Honey Habanero seasoning, or your preferred spicy seasoning.
- 7Add crushed red pepper, garlic powder, onion powder, and regular pepper.
- 8Finish with a dash of Worcestershire sauce.
- 9If desired, add a little extra spice with Carolina Reaper Hot Sauce, but skip if others prefer less heat.
- 10Seal the bag and place it in the fridge overnight, shaking it occasionally as it thaws to distribute the marinade.
- 11The next day, pull out the meat and lay it on a paper towel to remove any extra moisture.
- 12Cook the jerky using an oven at about 175°F (or as low as it goes), an air fryer with a dehydrate mode, or preferably a Traeger wood-fired grill.
- 13For the smoker, set the temperature to 175°F for about 4 hours.
- 14Lay out all the meat on the smoker racks.
- 15Turn on the Super Smoke mode and let it cook.
- 16Jerky is done when it becomes slightly translucent and bends without breaking.
Ingredients
- 1 pack London Broil
- Bragg's Liquid Aminos
- Smoky Honey Habanero seasoning
- crushed red pepper
- garlic powder
- onion powder
- pepper
- Worcestershire sauce
Equipment
freezercutting boardknifeZiploc bagrefrigeratorpaper towelovenair fryersmoker
Tips
- For easier slicing, freeze the meat for a few hours or overnight.
- Cut the meat against the grain for easier chewing.