Best Beef Jerky Recipe

1  Step 1 Ensure meat is thawed out completely then on a sheet pan or plate place the meat in your freezer for about 30 minutes to firm it up making slicing and trimming much easier.
2 Step 2 While meat is firming up making your seasoning mix in a bowl and set aside. Then Mix your soy sauce and beef broth together and put in a spray bottle.
3 Step 3 Get your cutting board and knife ready and be sure to hone your blade before every use. Then place Flank Steak (Beef Jerky to be) on cutting board and remove any silver skin or pieces of fat that you can visibly see. Then cutting against the grain of the meat making your slices. What size should I cut. I go any about ¼ of an inch or less simply because you’re going to lose about half the thickness due to the dehydrating process.
4 Step 4 Lay all your slices of meat on a sheet pan and it may take 3-4 depending upon how much meat you are planning on working with. For me, I did 4.5 lbs. and this I needed 3 sheet pans. Spray very generously with the soy and beef broth mixture. How much? Spray it so the meat is covered and soaked very well. Then season the meat holding the seasoning high so it distributes well and how much seasoning? I season to taste. I like it seasoned very well. I recommend doing half seasoned super well and then another tray no seasoned so heavily then when it’s done you can judge how much next time.
5 Step 5 Place in refrigerator for 12 hours covered then the next day lay out on your dehydrator sheets, trays or whatever your machine has. 165° for 12 hours and for some pieces of meat it may take a little longer. How do I know when it’s done? Pull on it ever so gently or pay attention if it’s still chewy meaning there is still moisture that has to be removed.