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Flank steak (flank is best, but any
very lean beef may be used): 5 lb Marinade: Soy sauce: ½ cup* Worcestershire sauce: ½ cup Liquid smoke: ½-tsp Garlic powder: 4 tsp Black pepper, fresh, coarse: 4 tsp Cayenne pepper, ground : 4 tsp Optional: For hot/spicy jerky add red pepper flakes and/or liquid hot sauce * A blend of soy and teriyaki sauce may be used |
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Cut flank steak across the grain into thin strips.
Using a flat plastic food storage container with a tight-fitting lid, place some of the marinade in container, followed by beef strips, adding marinade as needed to keep the beef covered. Place the lid on the container and refrigerate, turning the container over every 2 to 3 hours. The beef should marinate for 24 hours. Use a food dehydrator set to 155° or use any oven by placing aluminum foil on the bottom to catch the drippings, then place beef strips directly on racks above and adjust the temperature to 155°. Jerky is done when it is dry to the feel, but can bend a little without snapping. Jerky should not be crisp. Remove thinner strips that finish first. Test for bending after the strip has cooled to room temperature. Store in an airtight container. If storing for an extended period you might consider freezing until you are ready to enjoy.
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