Recipe: Beef Jerky
Prep Time:
15 minutes
Cook Time:
6 hours
Servings:
6 to 8 servings
Ingredients
  • 1 cup soy sauce
  • 1¼ cups Dr Pepper® soda
  • 2½ tablespoons honey
  • 2½ tablespoons crushed red chile flakes
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon ground cumin
  • 1 pound skirt steak
Directions
  1. In a large mixing bowl, whisk together all the ingredients, except the skirt steak, until incorporated.
  2. Cut the skirt steak into 8-inch-long slabs, and then slice against the grain for ¼-inch-thick slices. Using a mallet, pound the slices to a ⅙-inch thickness. Add the sliced steak to the bowl and marinate overnight.
  3. The next day, preheat the oven to 175º. Remove the steak slices from the marinade, shaking off any excess marinade. Divide the slices between 2 parchment paper-lined baking sheets, each fitted with a wire rack. Transfer the baking sheets to the oven and cook until dehydrated, 6 hours. Remove from the oven and let cool completely. Eat or store in an airtight container for up to 1 month.