Teriyaki Beef Jerky Recipe

1 lb London broil, sliced across the grain into 1/8 to 1/4-inch thick strips
1 Tbsp brown sugar
1/4 tsp black pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ginger powder
1 tsp salt
1 Tbsp honey
1/4 C orange juice (no pulp)
1/2 C soy sauce
1 tsp liquid smoke
1/4 C water

Preparing the jerky:
Place all the dry ingredients into a glass bowl (do not use metal containers). Add liquids and mix until salt is dissolved. Place the meat in a glass bowl or glass cake dish. Cover meat and refrigerate for 24 to 36 hours in marinade. Remove the meat from the refrigerator, and pat the meat with paper towel to remove excess moisture. If you are have more than 1 pound of meat, simply double or triple the marinade ingredients. You want to be sure to cover the meat completely during the marinating period.

Drying the jerky: Place in dehydrator (or 140 degree oven) for 4-8 hours depending on the amount of racks. Every hour turn racks (if using a dehydrator). Turn strips halfway into drying time and continue drying. To test doneness, fold a strip in half. It should be pliable enough to bend without breaking and should show no signs of redness. The salt will help maintain the freshness of the meat even with less drying time than other jerkies.

You may also reserve some of the marinade to brush onto the meat after drying. If you choose to do this, bring the marinade to a boil and cook for approximately 5 minutes to thicken and pasteurize what will now become a glaze. Let the glaze cool and half-way into the drying time, baste the meat with the glaze.