2 lbs flank steak, sliced thin (1/8th inch thick)
½ cup sriracha
½ cup honey (or keto honey)
2 tsp garlic salt
1. Combine all ingredients and marinade for four hours.
2. Place a toothpick through the top of each slice.
3. Place a foil line sheet pan on the bottom rack of your oven to catch dripping.
4. Place the toothpicks up and over the top rack, leaving space in between each slice of beef.
5. Bake in a 170° oven with the door slightly open to allow air to vent.
6. Once your jerky is firm, but still slightly pliable, it’s ready (about 3-4 hours)
7. Remove toothpicks and store in an airtight container for up one month in the pantry or in the fridge for up to 3 months.
8. Tip: Before slicing beef, freeze for 40 minutes to firm to allow more precise cuts.
2 lbs flank steak, sliced thin (1/8th inch thick)
½ cup sriracha
½ cup honey (or keto honey)
2 tsp garlic salt
1. Combine all ingredients and marinade for four hours.
2. Place a toothpick through the top of each slice.
3. Place a foil line sheet pan on the bottom rack of your oven to catch dripping.
4. Place the toothpicks up and over the top rack, leaving space in between each slice of beef.
5. Bake in a 170° oven with the door slightly open to allow air to vent.
6. Once your jerky is firm, but still slightly pliable, it’s ready (about 3-4 hours)
7. Remove toothpicks and store in an airtight container for up one month in the pantry or in the fridge for up to 3 months.
8. Tip: Before slicing beef, freeze for 40 minutes to firm to allow more precise cuts.