Beef Jerky

This recipe, from customer Matthew P. of Ankeny, won first place in our 2019 Iowa State Fair Beef Jerky Contest!


1 lb flank steak

1/4 Cup distilled water
1/4 Cup soy sauce
2 Tbsp bourbon
2 tsp Col. Pabst Worcestershire Sauce
1 tsp Russ and Franks Sassy BBQ sauce
1 tsp liquid smoke
2 tsp Kosher Salt

3 Tbsp Maple Sugar Powder
1/2 tsp Paprika, Smoked Hot
1/2 tsp Garlic, Granulated
1/4 tsp Chili Powder, Medium
1/2 tsp Peppercorns, Black Smoked Whole
1/4 tsp Fennel Seed, Whole
1/4 tsp Szechuan Pepper
1/4 tsp Coriander Whole



Place all ingredients in a medium bowl and whisk to combine.
Slice the the flank steak, across the grain, into 1/8′-thick strips.
Place strips in marinade and soak, covered, overnight in the refrigerator.

Coarsely grind together peppercorns, fennel, Szechuan pepper, and coriander in a spice grinder. Combine with other spices and set aside.  Pat the marinated strips dry, then coat the strips with the  dry rub.

Dry the rubbed strips overnight in the refrigerator on a wire rack placed over a rimmed baking sheet.

Preheat oven to 170°F.

Transfer the wire rack and baking sheet to the middle oven rack, and cook the strips until leathery but still pliable, about 5 hours.