Alton Brow Beef Jerky

Let's Cook

1. Step 1.

   Trim any excess fat from the flank steak and place it in a large resealable plastic bag or shallow dish.

2. Step 2.

   In a medium bowl, whisk together Worcestershire sauce, soy sauce, honey, black pepper, onion powder, liquid smoke, and red pepper flakes until the honey is dissolved.

3. Step 3.

   Pour the marinade over the steak, seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight, turning occasionally to ensure even coating.

4. Step 4.

   Remove the steak from the marinade and pat dry with paper towels. Discard the remaining marinade.

5. Step 5.

   Place the steak in the freezer for 1 to 2 hours until it is firm but not frozen solid, which makes slicing easier.

6. Step 6.

   Slice the steak against the grain into thin strips, about 1/8 to 1/4 inch thick.

7. Step 7.

   Arrange the strips in a single layer on dehydrator trays or on wire racks set over baking sheets, leaving space between pieces for air circulation.

8. Step 8.

   Dehydrate at 160°F (or the lowest setting of your oven) for 4 to 6 hours, or until the jerky is dry and leathery but still pliable. If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape.

9. Step 9.

   Let the jerky cool completely at room temperature before storing in an airtight container.