Smoky Jalapeño Beef Jerky

Smoky Jalapeño Beef Jerky

2 pounds flank steak trimmed
32 toothpicks

3/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire
1 tablespoon Sriracha                                                                                          1.5 tablespoons Kustom Spices Smoky Jalapeño Pepper Salt

Mix well add your steak slices make sure to thoroughly coat all pieces of meat cover and refrigerate overnight.

Using wooden toothpicks skewering through about half an inch from the top. Repeat with all other pieces.                                                                      Remove all but one rack in your oven and place the rack in the second slot from the top.                                                                                                            Cover the bottom of your oven with foil and place another foil lined sheet pan on top. (Do not cover the bottom if you have a gas oven blocking your vents.)    Hang your steak strips with the toothpick place up and over this will allow the marinade to drip off and dry out the steak while it cooks. 

Set your oven to 175°F.                                                                                    After 30 to 40 minutes remove the foil covered sheet pan with the marinade drippings. (This is important to prevent the oven from steaming.)
Continue cooking for an additional 1.5 hours or until your sticks are fully dried and firm.                                                                                                          Remove the toothpicks.                                                                                          The meat is ready store in an airtight container one week in pantry or up to one month in the fridge. 

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