Basic Jerky
Most recipes go far beyond this with additional marinades and spices, but this is all it takes to make basic jerky and experience the style of jerky American explorers and pioneers like Lewis and Clark ate.
  • 2 lbs. beef flank steak, partially frozen, cut into strips or chunks
  • Salt
  • Fresh ground black pepper
  • Liquid smoke
  1. Trim all fat from meat.
  2. Cut meat with the grain into strips about ¼-inch thick.
  3. Salt and pepper meat to taste.
  4. Brush both sides of strips with liquid smoke.
  5. Cover bottom rack in oven with aluminum foil or baking tins to catch drippings.
  6. Skewer each strip of meat at one end on a toothpick and suspend so it hangs down over the foil from the top oven rack.
  7. Turn the oven on to 175 degrees or lowest setting.
  8. Use something nonflammable to prop the oven door open at least ½ inch.
  9. Dry for approximately 6-8 hours. Start testing consistency at 5 hours to make sure you don’t dry it out too much.
  10. When done, turn off oven and remove jerky.
  11. Store in zipper top bags in refrigerator for up to six weeks or freezer up to six months.
Recipe by 50 Campfires at