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Beef Jerky


  • 1 (4 pound) flank steak
  • 1/2 onion, diced
  • 1/4 teaspoon thyme
  • 2 bay leaves
  • 2 tablespoons salt
  • 2 cloves garlic, crushed
  • 2 teaspoons black pepper
  • 2 whole cloves
  • 1/2 cup vinegar
  • 1 cup dry red wine
  • 1 cup Worcestershire sauce
  • 1 cup soy sauce


  1. Partially freeze meat to make slicing easier. Trim fat and gristle from flank steak. Cut meat with grain into very thin slices.
  2. Combine onion, thyme, bay leaves, salt, garlic, pepper, cloves, vinegar, wine, and Worcestershire and soy sauces.
  3. Pour marinade over steak strips to cover and marinate in the refrigerate for about 15 hours.
  4. Squeeze marinade from meat by rolling strips with a rolling pin. Place meat on baking sheets or an oven rack and dry at 175 degrees F for about 9 hours, turning once. If using a rack, place foil under it to catch the drippings.

Makes 40 to 50 strips.

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