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One of the best snacks from my childhood, addicting with the right amount of spice & chew

Makes roughly 4 cups


1-1/2lb steak round

1/2c soy sauce (or coconut aminos or tamari, for allergies)

1/2c Worcheshire sauce

2tbsp Sriracha

1tbsp Liquid Smoke

1tbsp garlic powder

1tbsp onion powder

1tbsp black pepper

1tsp cayenne pepper, plus more for topping


Freeze the steak for 30min for easier cutting. Use a very sharp knife to cut the steak into ¼” thick strips, trimming the fat as you go. Stir together the rest of the ingredients in a large baggie or sealable container. Add in the beef strips making sure all are coated. Refrigerate overnight or up to 48hrs.


Lay the beef strips on all four racks of a dehydrator, discarding the marinade. Sprinkle the tops with a dusting of cayenne powder. Dehydrate 2-3hrs, checking often. You may have to pull some and continue to dry some. They should be dry and chewy but not parched and brittle. Keep up to two weeks at room temperature.



Freeze in a sealed container or baggie for up to six months.