Preparation time: 24 hours
Cook time: 4-7 hours
Flank steak works well for beef jerky.
1-lb flank steak
1.5 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. sea salt
1 tsp. dark brown sugar
1.5 tsp. red pepper flakes
2 garlic cloves, minced
2 tsp. chili powder
** Note, for less strong flavoring, use 1 cup water in marinade
1. Place meat in freezer for 30 minutes.
2. Remove and slice into ¼-inch thick strips across the grain.
3. Mix ingredients in a bowl and let sit for ten minutes.
4. Add strips to marinade, cover and let sit in fridge for 24-hours.
5. After marinated, preheat oven to 200-degrees F.
6. Place strips onto foil-covered baking sheet.
7. Bake for 4-7 hours (depending on climate. Drier climates need less time) with oven door open. This is key! Don’t forget.
8. Store in plastic for up to 2 weeks. It probably won’t last that long.
You may wonder with jerky at your disposal in any 7-11 across the country, why go through all this for the same thing. It’s not the same. Not even close.
Homemade jerky is tender, healthier and far more palatable.
Let’s look at the ingredients again:
Homemade jerky looks and tastes like steak
Fresh from the market flank steak, Worcestershire sauce, red wine vinegar,sea salt, dark brown sugar, red pepper flakes, garlic cloves, chili powder. Contains: Stuff you can pronounce and find at the grocer.
Store bought jerky looks like dog treats and is tough and leathery
Jack Links Premium Cut Original Beef Jerky
Ingredients: Beef, Water, Sugar, Less Than 2% Salt, Corn Syrup Solids, Dried Soy Sauce (Soybeans, Salt, Wheat), Hydrolyzed Corn And Soy Protein, Monosodium Glutamate, Maltodextrin, Flavorings, Sodium Erythorbate, Sodium Nitrate. Contains: Wheat And Soy.
If the photos don’t speak volumes, then the ingredients should.
Give this a test run and let me know what you think. I am sure you will be pleasantly surprised (and a little addicted).