|Grass Finished Flank Steakainst the Grain|
Making your own jerky is as easy as marinating strips of flank steak and placing it in a dehydrator or oven for a few hours. Using less fatty cuts of meat is perfect for this; excess fat can go rancid. On this note, homeade jerk without all the additves, needs to be stored in an air tight container and will only stay fresh for about a week (mine is never around that long). Although beef may be a good starting place, feel free to experiment with venison, bison and even salmon. You can use almost any marinade recipe you like.
2 lb Flank steak, cut across the grain (see picture above)
2 Tbsp Tamari (or good quality Soy sauce)
|I like to crush my spices with a mortar and pestle.|
2 Tbsp water
1 Tbsp worchestershire sauce
2 cloves garlic, minced
2 Tbsp, toasted coriander, crushed
1 Tbsp, peppercorns, crushed
Place marinade in a large bowl.
Add strips of flank steak and marinade for 2-8 hours.
Place strips on dehydrator trays and dehydrate for 4 -5 hours at 155 degrees.
Store in air tight container.
Preheat oven to 155 degrees
Place beef strips on a cookie sheet.
Place in oven and cook for 4-5 hours
Tip: Place flank steak in freezer for 20 minutes to make slicing easier. Use a sharp knife!