2 to 2-1/2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 tsp freshly ground black pepper
2 tsp onion powder
1 tsp liquid smoke
1 tsp red pepper flakes
3 oven safe racks
Tin foil (to line bottom of oven and to wedge oven door open)
Trim the flank steak of any excess fat and put it in a zip-top bag. This is important, you don’t want big chunks of fat in the meat as the fat can go rancid after the meat is dried. Then place the steak in the freezer for 1 to 2 hours to allow it to firm up.
Remove the steak from the freezer and thinly slice (I cut it in about 1/4” thick slices) the meat with the grain, into long strips. Place the strips of meat along with all of the rest of the ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for at least 3 to 6 hours. If you prefer you can marinade the beef overnight as I did.
Cover floor of oven with tin foil to catch any drippings from jerky. Then preheat the oven to the lowest heat setting allowed on your oven, typically around 150-170° F. Remove the meat from the brine and pat dry with paper towel. Evenly distribute the strips of meat onto the 3 cooling racks. Place into the heated oven, and prop oven door open with a wadded up foil ball. Propping open the oven door is important so the meat does not get “cooked”. You are drying the meat out with this process, not cooking it. The lower the temp and the longer the time, the better. For reference the original recipe form Alton Brown does not even use an oven, he dries the meat with a box fan.
Allow the meat to dry in the oven for 8 to 12 hours. A good rule of thumb to check for doneness is the meat will stop dripping juices and will become very dark in color (like store bought jerky). If you are using a commercial dehydrator, follow the manufacturer’s directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.