Making Beef Jerky Out of Flank Steak
Beef Jerky
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Do y'all remember what was on your Christmas list back in 1998?
Back then, I'm pretty certain that all of my girlfriends were asking for Abercrombie jeans, or the first-ever Harry Potter book, or the VHS ofTitanic,or the latest Jewel or Matchbox twenty or Destiny'south Child or Spice Girls albums for Christmas. Merely me? I had 1 very important request of Santa that year, and I'k happy to say he (literally) delivered me my very first…dehydrator!
I mean, what 16-year-erstwhile daughter doesn't dream of having her very own dehydrator, right?! ♡
Well, having been an enormous fan of homemade beefiness jerky ever since I was piddling, I had been dreaming about having a dehydrator to make some of my own for years. It all began thanks to my great aunt Chris, who generously made batches upon batches of her famous beef jerky for our huge family holiday gatherings each twelvemonth. And all thirteen of my cousins would scramble to the kitchen to see who could get the biggest handful for themselves to munch on, considering her beef hasty washeavenly. And actually, I had no thought how skilful it was until I tried some of the store-bought stuff from a gas station years later, and could inappreciably believe that those weirdly sugariness, sticky, and artificial-tasting strips of "beef" were the same thing. (Really, I still feel the same manner…)
So even as a teenager, I realized that if I wanted amazing beefiness jerky like Aunt Chris' twelvemonth-round, I was going to take to larn how to make it myself. So I called her and asked for the recipe. And 17 years, 2 dehydrators, and dozens upon dozens upon dozens of batches later, I'mstill making her beef jerky recipe.
And so today, I thought it was almost dang time I shared about it with you as well. Because in my experience…it truly is the best!
How To Make Beef Jerky | one-Minute Video
Ok, my center is seriously pounding every bit I'm writing this mail considering I get and so dang excited giving people tips on making killer beefiness hasty! (<– And so weird, I know, but don't forget I'm too the girl who begged Santa for a dehydrator. #Perspective.) Here are some of my tips and answers to frequently-asked questions from friends:
Beef:The biggest question is probably what cut of beef to buy. I've fabricated beefiness jerky with all dissimilar kinds, but my favorite the past few years has undoubtedly been flank steak. It's definitely one of the priciest options, but it's i of the leanest cuts and I love how information technology makes nice thin strips of beef jerky. Other nifty options are eye of round, top or lesser circular, or London bake. Mostly, I simply recommend going every bit lean as possible, and trimming off any extra big sections of fatty that you lot meet.
When it comes toslicing the meat, I recommend slicing it about as thin every bit possible (1/8 to one/iv-inch thick). Then if you desire a chewier jerky (which I weirdly like), slice the meatwiththe grain. And if you want a more tender hasty, slice the meat confronting the grain. Yous're welcome to do this yourself at home (just pop the steak in the freezer for 15-xx minutes before slicing to assist firm it upward a bit). OR, chances are, the butcher behind the meat counter of your local grocery store would be happy to do it for you too. (<– Probably for free!)
Marinade:And so, my biggest gripe with most store-bought beefiness jerky is that information technology iswaaaayyyyy also sugariness. I love my beef jerky nice and peppery andsavory. So my marinade consists simply of soy sauce, worcestershire, black pepper, liquid smoke, onion pulverization, seasoned salt, and garlic powder. And so for those of you who honey pepper as much as I do, Ihighly recommend cracking some extra black pepper on top of the strips once you have laid them out to cook. The pepperier, the better if you lot ask me.
If youdo happen to like sweeter beef jerky, but add 1/4 cup of maple syrup to the marinade. And if you lot like a spicier beef hasty, I recommend sprinkling some crushed crimson pepper flakes on top of the jerky every bit it cooks.
Dehydrator vs. Oven:Probably the primary question I hear from friends is how to make beef hasty without a dehydrator. It'due south totally possible in the oven. But in society for it to cook evenly, I recommend laying the jerky out on wire racks that are placed on top of foil-covered baking sheets. I know that some people like to but lay the jerky out directly on the oven racks themselves, and then place a sheet of aluminum foil on the lesser of the oven to grab the dripping juices, but I've tried it and — heads upwardly — information technology'smessy. So instead, I recommend the wire rack method.
Simply that said, I all the same call up cooking beef jerky in the dehydrator yields the most consistent and best results. I've owned two dissimilar dehydrators, and will say that the technology has improved significantly over the years. For between $35-75, you can buy an awesome dehydrator nowadays that will cook the jerky evenly and quickly. And of course, you tin can too utilize the dehydrator to brand all kinds of fruit and veggie and kale chips, and all sorts of other skilful stuff. So if you happen to dearest beef jerky equally much equally I do, I would totally recommend the Cuisinart dehydrator that I currently own.
Anyway, go with whatever cooking method works best for you! I've included instructions for oven and dehydrator beef hasty in the recipe beneath.
So all that said, to make your beef jerky, just toss the sliced beefiness and the marinade together in a large ziplock purse until the beef is evenly coated. Then pop the bag in the refrigerator for at least 30 minutes or up to one day to allow those flavors sink in.
So lay the strips out in an fifty-fifty layer on your dehydrator trays, or your wire-rack trays in the oven, and cook according to the instructions below. (Off-white alarm — this is going to absolutelyfill up your home with the nearly irresistible smell of jerky ever!)
And and then once the hasty reaches your desired level of dryness (I like mine really dry, but equally long as it is cooked and dark and merely slightly pliable, information technology should be good to get) — the Best batch of beef jerky will be yours to enjoy and share!
Well, props to yous if you brand it to the sharing, considering I tend to desire to hoard this stuff. ;) But I am convinced this beef hasty makes the globe a better place, and then be generous if you lot can.
Enjoy, everyone!!
ImpressDescription
This beefiness hasty recipe is full of crawly savory flavors, it includes no added sweeteners, and it'south irresistibly succulent!
- two pounds flank steak(or eye or round or top round steak)
- ane/two loving cup low-sodium soy sauce
- two tablespoons worcestershire sauce
- 2 teaspoons coarsely-footing black pepper
- i teaspoon liquid fume
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- ane/two teaspoon garlic powder
- Thinly-slice the steak into one/8-inch thick strips, either with the grain (which will outcome in a chewier beef jerky) or confronting the grain (which volition exist more tender). I recommend popping the steak in the freezer for fifteen-30 minutes before slicing so that it is easier to cutting. (Or the butchers working behind the meat counters at nearly grocery stores will also do this for you if you enquire.)
- Transfer the strips of steak to a large ziplock bag*.
- In a separate small mixing basin, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
- Refrigerate for at to the lowest degree xxx minutes, or upwards to ane day.
- If y'all're making the jerky in a dehydrator,lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator'due south instructions to cook the beefiness jerky until it is dry and firm, however still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium oestrus for about viii hours. But cooking times volition vary based on the thickness of your meat, and the estrus/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for upward to 1 calendar month.
- If you're making the hasty in the oven, heat oven to 175°F. Conform the racks to the upper-middle and lower-middle positions. Line 2 big blistering sheets with aluminum foil, and place wire cooling racks on summit of each canvas. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until information technology is dry out and firm, yet yet a little bit pliable, almost 4 hours, flipping the beef jerky once nigh halfway through. (Cooking times will vary based on the thickness of your meat.) Remove hasty and transfer to a sealed container. Refrigerate for up to one calendar month.
Notes
*Or you tin as well mix the beefiness and seasoning sauce together in a big mixing basin.
**Cooking time does not include the amount of time needed to marinate the beef, which can exist between 30 minutes to 24 hours. Also, the recipe yield was hard to judge. With 2 pounds of beefiness, I commonly yield effectually 50 individual pieces of beef jerky. Simply that will totally depend on how thick the beef is sliced, and what size of strips you have.
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Source: https://www.gimmesomeoven.com/beef-jerky/
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