Beef Jerky

So we bought a dehydrator.  Mostly to make jerky, because this is pretty much my favorite snack, and Shawn is a huge fan too.  Added bonus that we can dry the extras from the hopefully prolific garden this summer.  Anyway, I got the marinade from an old Alton Brown recipe, and followed it to the letter – it as awesome.  Next time I might add more soy sauce and less red pepper flakes, but overall it was delicious!  Our first attempt at jerky was a total winner.

 

photo 4

 

 

  • 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

Freeze the meat 1-2 hours so it is easier to slice.  Slice as thinly as you can!

Marinate meat for 12+ hours.  Drain and wipe excess marinade from meat before placing in a dehydrator (you can use a conventional oven for this, but I have not tried it).  Dehydrate until firm, but won’t actually snap in half, 6-10 hours depending on how thinly you sliced the meat.

Let cool, then wipe excess oil off.  Store as air-tight as possible in a fridge or freezer.

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