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’