More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.

Ingredients

Per 2 lb of meat:

• 2 oz water
• 2 oz all-purpose soy
• 1 oz dark soy (Tamari)
• 1 oz Worcestershire sauce
• 1 oz honey
• 2 tbsp Paprika
• 1 tsp Black pepper
• ½ tsp Cayenne
• ½ tsp Ground oregano
• ½ tsp Ground ginger
• ¼ tsp Turmeric
• ¼ tsp Prague Powder #1

Instructions

Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.

Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.

Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.

Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.