Beef Jerky

Featured in the Honolulu Star-Advertiser on June 21, 2017.



Beef Jerky

  • 2 pounds flank steak, fat trimmed
  • 2/3 cup Worcestershire sauce
  • 2/3 cup low-sodium shoyu
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes


  1. Place flank steak in a resealable plastic bag and freeze for 2 hours.
  2. Remove from freezer and thinly slice meat with the grain, into long strips.
  3. Place meat along with remaining ingredients into resealable plastic bag; evenly distribute all ingredients.
  4. Refrigerate for 6 hours to marinate.
  5. Remove from marinade; pat dry with paper towels.
  6. Evenly distribute meat in rows on dehydrator trays, making sure pieces are not touching.
  7. Place trays in dehydrator and follow manufacturer’s directions.
  8. Once dried, store in a cool dry place in an airtight container for 2-3 months.

Makes 4 servings.

Approximate Nutrient Analysis per 1-ounce serving:
90 calories, 3 g fat, 1 g saturated fat, 35 mg cholesterol, 450 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 13 g protein


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