Beef Jerkey
Submitted by sweetrose2re
Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.
YIELD
30 servingsPREP
20 minCOOK
20 minREADY
40 minOnce you make beef jerky at home, the store-bought stuff will never hit the same.
Flank steak gets partially frozen so you can slice it into thin, even strips, then soaks overnight in soy or teriyaki sauce. You can add garlic powder, onion powder, or Worcestershire to customize the flavor to your liking.
After draining and air-drying, the strips go into a low oven or smoker until they’re completely dried through: chewy, concentrated, and packed with salty, savory punch.
Makes about 30 pieces, which sounds like a lot until you start snacking. Store them in an airtight container and they’ll keep for weeks, if they last that long.
Pro Tips
- Partially freeze the steak for about 1 to 2 hours before slicing. Firm meat cuts into clean, even strips without tearing.
- Always slice against the grain for jerky that tears apart easily. Cutting with the grain makes it tough and stringy.
- Air-dry the marinated strips on a rack for a couple of hours before putting them in the oven. This helps the surface form a pellicle, which gives you better texture and flavor.
- Check for doneness by bending a strip. It should crack slightly but not snap in half. If it’s still bendy and moist, it needs more time.
Ingredients
Directions
Select a ½ inch thick flank or top round steak.
Trim away all fat then partially freeze until firm.
Slice across the grain in a ¼ to ½ inch wide strips.
Place meat strips in a shallow dish or heavy plastic bag.
Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added.
Toss to coat each piece. Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack.
Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried.
Store in air-tight container.
Serve as a snack or appetizer.
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