• 3/4 cup sodium-reduced soy sauce
  • 1/4 cup dark-brown sugar
  • 2 tablespoons liquid smoke
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid pepper sauce
  • 1 teaspoon garlic powder
  • 3 pounds flank steak


Combine the soy sauce and brown sugar in a bowl and stir until the sugar is completely dissolved. Add all remaining marinade ingredients and mix well. Set aside.
Trim all visible fat from the flank steak (jerky will keep for months if all the fat is removed). After removing the fat, cut the flank steak -- lengthwise, with the grain -- into about 30 long strips. Place the strips in a glass baking dish and pour the marinade over the top. Cover tightly and refrigerate for at least 6 hours, or overnight.

Preheat oven to 175 degrees. Place wire racks on top of baking sheets (about 3 racks). Remove the meat from the marinade and arrange the strips on the wire racks so they do not overlap. Place the meat in the preheated oven and bake for 10 to 12 hours, or until dry. Remove from the oven and cool between layers of paper towels to remove any residual moisture.

Store in an airtight container. If you're keeping it for longer than a week, I recommend storing it, tightly wrapped, in the freezer.

Makes 30 servings.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Debbie's Beef Jerky