Beef Jerky
- Level: Advanced
- Yield: 10 to 12 ounces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 205
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 67
- Sodium
- 1446
- Total: 20 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 12 hr
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
Directions
Special equipment:
1 box fan, 4 paper air-conditioning filters, and 2 bungee cords- 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 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.