1 ½ - 2poundsLondon Broil or Top Round, sliced into strips
1/2cupbrown sugarpacked
1cupTeriyaki Sauce
2tbspCholula hot sauceor other hot sauce
1tspliquid smoke
1tsponion powder
1tspgarlic powder
1/2tspred pepper flakes
1tspsalt
1tspground black pepper
Instructions
In a zip top bag, combine the marinade ingredients. Add the meat and push around to coat. Put into the refrigerator and marinate at least 12 hours, moving the meat around in the bag and flipping the bag often to ensure that all meat gets flavored.
Remove meat from marinade and lay out onto paper towels. Use other paper towels to blot off excess marinade from the tops of the strips. Lay out on dehydrator trays, leaving space between for air flow.
Set dehydrator to highest temperature (usually 160 degrees F). Begin checking jerky after 60-90 minutes. Once sufficiently dried, remove to a resealable container or large Ziploc bag and allow to cool before sealing.
Store in an airtight container in a cool place (or refrigerator) for up to a month.
Notes
OVEN DIRECTIONS: This recipe is specific to a food dehydrator. If you want to prepare it in the oven, preheat to 170 - 175 degrees F. Position the racks to the upper-middle position. Line two large baking sheets with foil and then place a wire cooling rack onto each. Lay the marinated beef strips out onto the wire racks. Bake 2-5 hours, checking often , flipping meat and and rotating trays until jerky is dry and firm yet pliable. Cooking times vary upon the thickness of the meat and this process can take anywhere from 2-5 hours. Enjoy!