Beef Jerky

Name: Beef Jerky
Total time: 480 min
Cuisine: American
Ingredients: 1 pack London Broil; Bragg's Liquid Aminos; Smoky Honey Habanero seasoning; crushed red pepper; garlic powder; onion powder; pepper; Worcestershire sauce

Serves 1

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Beef Jerky

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Serves 1

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.

Beef Jerky

Serves 1

tiktok.com

Beef Jerky

tiktok.com

Serves 1

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.