Description
Homemade beef jerky infused with parsley for fresh breath.
Ingredients
Scale
- 2 pounds beef flank steak
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Slice beef thinly against the grain.
- In a bowl, combine soy sauce, Worcestershire sauce, olive oil, dried parsley, garlic powder, onion powder, and black pepper.
- Add beef slices to the marinade and toss to coat.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 170°F (77°C) or set your dehydrator to the appropriate temperature.
- Arrange beef slices in a single layer on baking sheets lined with parchment paper or on dehydrator trays.
- Bake or dehydrate until the jerky is dry and leathery, about 4-8 hours, flipping halfway through.
- Let the jerky cool completely before storing in an airtight container.
Notes
- For a spicier jerky, add red pepper flakes to the marinade.
- Ensure the jerky is completely dry to prevent mold.
- Store in a cool, dry place for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 100
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 40mg
Keywords: beef jerky, parsley jerky, clean breath jerky, homemade jerky, beef snack, dried beef