Beef Jerky

Beef Jerky


  • 2 pounds flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup coconut aminos or soy sauce
  • 1 Tbsp raw honey
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 1 tsp liquid smoke


Thaw frozen flank steak until partially thawed (in refrigerator).

Remove steak from refrigerator, trim any visible fat, and thinly slice the meat with the grain, into long strips.

Add meat strips and remaining ingredients into a one gallon zip top bag. Seal tightly, pushing out any air. Shake gently to combine. Place bag in refrigerator for 6 hours to marinate.

Drain the marinade and toss, lay the meat strips out on dehydrator trays with plenty of space around each piece.

Dry at the hottest setting (ours tops out at 158°), rotating trays as needed for even drying every hour, until the jerky is done (which depending on meat thickness and humidity, can take anywhere from 4 to 12 hours. We usually run our dehydrator overnight).

Let cool, then store in a tightly sealed mason jar for up to 3 months.

Enjoy as a savory protein snack!


Read liquid smoke’s ingredient list. The ugly old school brand has a very simple list, the fancier brands often contain ingredients like wheat. If you have fish allergies, there is a vegan Worcestershire sauce that is free of anchovies.