Ingredients
- ¼ cup Worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons Creole-style seasoning (such as Emeril's Essence®)
- 1 ½ teaspoons Cajun seasoning blend (such as Tony Chachere's®)
- 1 (2.5 pound) London broil, thinly sliced
Why This Recipe Is So Easy To Love
Cooking Techniques
- Marinate the meat overnight to fully absorb the spices.
- Use a food dehydrator or low oven temperature to dry the jerky evenly without cooking it too fast.
Step 1
Combine together the soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Pop it in the microwave for about a minute, then give it a good stir. Add the beef strips to the marinade and toss everything so the meat is well coated. Cover the bowl with plastic wrap and let it sit in the fridge for at least 8 hours, or overnight if you have the time.
Step 2
When you’re ready to cook, take the beef out of the marinade and give it a quick rinse with hot water. Preheat your oven to 160°F (70°C), and place a pan on the bottom rack to catch any drips. Arrange the meat strips on a wire rack, making sure they’re spaced about an inch apart.
Step 3
Put the rack in the oven and let the beef dry out slowly for 5 to 6 hours, or until it reaches the texture you like. Keep an eye on it toward the end so it doesn’t get too tough. Once it’s done, let it cool and enjoy your spicy homemade jerky!
