2 Free Issues and 3 Free Gifts!
Full Name:
Address 1:
Address 2:
Zip Code:
Email: (required)
If I like it and decide to continue, I'll pay just $12.00, and receive a full one-year subscription (9 issues in all), a 73% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Your subscription includes 3 FREE downloadable booklets.
Or click here to pay now and get 2 extra issues
Offer valid in US only.

Also on

Enter Zip Code

Backpacker Magazine – Online Exclusive

Recipe: Appalachian Trail Jerky

Take Appalachian Trail Jerky along for a sweet and spicy burst of energy.

by: Christine and Tim Conners

Total Servings: 12
As Packaged for the Trail: 1 serving
Weight per Serving: About 1 ounce

2 pounds flank steak

1/3 cup teriyaki sauce
2 tablespoons liquid smoke
1/4 cup low-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1/2 teaspoon onion powder
2 teaspoons ground black pepper
2 teaspoons crushed red pepper
2 tablespoons brown sugar

Preparation at Home:
1. Trim fat from steak and cut lengthwise along the grain in slices about 1/4 inch thick by 1 1/2 inches wide.
2. Combine marinade ingredients in a large bowl. Stir well.
3. Add beef strips to the bowl and stir, thoroughly coating all pieces.
4. Cover bowl with lid or plastic wrap and marinate for about 12 hours.
5. Place meat strips in a single layer on two large cookie sheets.
6. Dry in the oven, with door closed, for about 10 to 12 hours at 155°F, or at your oven’s lowest temperature setting if higher than that.
7. Remove jerky from oven and blot up beads of fat on the surface of the meat with paper towels.
8. Allow jerky to cool completely before packaging in ziplock bags for the trail.
9. Keep jerky refrigerated until time to leave for the trailhead.

Preparation on the Trail:
1. Eat a couple of pieces of jerky as a side at lunch. To reduce risk of spoilage, use all jerky within a week or so of removing it from the refrigerator at home.

Cut across the grain of the meat for a more tender jerky texture.

Chuck tender roast can be substituted for the flank steak.

Mark “Doc” and Jen “Thumper” Watson, Mechanic Falls, Maine, Lipsmackin’ Backpackin’

Subscribe to Backpacker magazine
Sign up for our free weekly e-newsletter
Address 1:
Address 2:
Email (req):
Reader Rating: -


Star Star Star Star Star
May 11, 2013

Minus the liquid smoke (not good for you)
Plus fresh garlic & soy sauce (non-GMO)
I tried this recipe on lamb (grass fed no rGBH)
It was delicious & disappeared before I could put any away


Your rating:
Your Name:


My Profile Join Now

Most recent threads

The Political Arena
PTB time is upon us, agree?
Posted On: Aug 23, 2014
Submitted By: Ben2World
The Political Arena
At what age did you come back....
Posted On: Aug 23, 2014
Submitted By: Ecocentric

View all Gear
Find a retailer

Special sections - Expert handbooks for key trails, techniques and gear

Check out Montana in Warren Miller's Ticket to Ride
Warren Miller athletes charge hard and reflect on Big Sky country, their love for this space and the immense energy allotted to the people who reside in Montana.

Boost Your Apps
Add powerful tools and exclusive maps to your BACKPACKER apps through our partnership with Trimble Outdoors.

Carry the Best Maps
With BACKPACKER PRO Maps, get life-list destinations and local trips on adventure-ready waterproof myTopo paper.

FREE Rocky Mountain Trip Planner
Sign up for a free Rocky Mountain National Park trip planning kit from our sister site

Get 2 FREE Trial Issues and 3 FREE GIFTS
Survival Skills 101 • Eat Better
The Best Trails in America
YES! Please send me my FREE trial issues of Backpacker
and my 3 FREE downloadable booklets.
Full Name:
Address 1:
Zip Code:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions