Wednesday, December 8, 2010

Beef Jerky

Grass Finished Flank Steakainst the Grain
I have always loved beef jerky.  I can remember my dad drying a big batch in the oven for his hunting trips!  The problem with most store bought beef jerky, aside from the fact they don't use grass fed beef, is all the additives, preservatives and sugar they add to it.  Beef jerky isn't an inexpensive item to buy either, it can run you close to 6 dollars for a few pieces of msg laden snacking.

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.
1 Tbsp lime juice
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.

Oven Method
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!

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