There's nothing like beef jerky to satisfy your savory craving and boost your energy midday. Prepare Al's smoky, spicy, slightly sweet version on Sunday and you — and your kids — will be happy snackers all week long.
- 1 ½ cup teriyaki sauce
- ½ cup liquid smoke
- ½ cup sweet chili sauce
- ½ cup water
- 1 tablespoon onion powder
- 2 tablespoon brown sugar
- 2 pounds brisket, sliced 1/8" thick slices against the grain
For the marinade, In a large bowl, combine teriyaki sauce, liquid smoke, sweet chili sauce, water and onion powder.
Slice brisket into thin strips and add to marinade. Cover and let marinate for 24 hours. The next day, remove brisket from marinade. Blot dry with paper towels and add to sheet tray with a rack. Place in a 175°F oven and cook for 2½ to 3 hours.
Can be stored in an airtight container for up to 3 months.