Beef Jerky
Description
We made this for our recent field trip. It was a yummy snack with some kick, but not overly spicy.
We dried the meat in the oven on a wire rack, lowest heat.....around 6 hours.
It is important to remove all the visible fat. The fat gives a rancid taste to the jerky.
PS. for more drying options etc check:
www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
We dried the meat in the oven on a wire rack, lowest heat.....around 6 hours.
It is important to remove all the visible fat. The fat gives a rancid taste to the jerky.
PS. for more drying options etc check:
www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
Ingredients
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Instructions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto the oven racks ( or if you are lucky enough to have food-dehydrator, wow, use it).
Let the strips dry in low temp oven for the time needed. We estimated 6 hour dry time.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto the oven racks ( or if you are lucky enough to have food-dehydrator, wow, use it).
Let the strips dry in low temp oven for the time needed. We estimated 6 hour dry time.
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