- Level: Easy
- Total: 8 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 53 g
- Cholesterol
- 143 mg
- Sodium
- 2940 mg
- Level: Easy
- Total: 8 hr 30 min (includes marinating time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 53 g
- Cholesterol
- 143 mg
- Sodium
- 2940 mg
Ingredients
BBQ Jerky:
Teriyaki Jerky:
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Directions
- For the BBQ jerky: Stir together the ketchup, brown sugar, vinegar, Worcestershire, salt, garlic powder and paprika in a bowl. Thinly slice the frozen beef against the grain. Coat the meat in the mixture. Marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top.
- Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
- For the teriyaki jerky: Stir together the soy, sugar, sriracha, Worcestershire, garlic, ginger and lime juice in a resealable plastic bag. Thinly slice the frozen beef against the grain. Place the meat in the bag and marinate the meat, refrigerated, for 4 hours or overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours.
