[jyl]

My jerky recipe

Flank or skirt steak
Partly freeze
Slice 1/8” across the grain
In bowl, mix teriyaki sauce, bbq sauce, worchestershire, black vinegar, soy sauce, sugar, garlic, green onions, etc - do it to taste, I like a sort of korean BBQ flavor
place sliced meat in a gallon ziplock, pour in the marinade from the bowl, seal bag, knead with fingers until meat well coated
place in fridge for 24 hr, re-knead a couple times
place meat in dehydrator, leave it well coated with marinade, no heat, for about 16 hours
you want the marinade to be a savory-sweet crust on the meat, and the meat to be firm but not leathery like store bought jerky
this jerky will keep several months at room temp, but it’s usually gone in weeks - super delish