Classic Beef Jerky
You can substitute the Flank Steak with Eye of Round Fast-Fry Steak (a steak that is about ¼ inch/5 mm thick) and cut the steak into strips that are about 1 inch (2.5 cm) wide. While commercial jerky lasts at room temperature for a long time, homemade jerky is good for just a short time at room temperature and is best stored in the fridge or freezer for longer storage.
1. Place the steak in the freezer for 20 minutes to firm up slightly.
2. Meanwhile, whisk together Worcestershire sauce, soy sauce, balsamic, honey, garlic powder, onion powder, coriander, smoked paprika and pepper in a small bowl. Set aside.
3. Cut the steak in half crosswise using a sharp knife. Slice each portion of steak with the grain into slices ¼ inch (5 mm) thick (see Tip).
4. Place steak strips in a large sealable freezer bag. Pour in marinade; seal bag and turn it over a few times to ensure all the beef gets fully coated with the marinade. Refrigerate for 24 hours.
5. Place a strainer in a large bowl. Pour in beef and marinade; let beef drain for 5 minutes. Discard marinade.
6. Line two large rimmed baking sheets with parchment paper and place a metal rack on top of the parchment. Arrange the beef strips in a single layer on the metal racks, spacing them apart.
7. Cook in preheated 225°F oven for 1½ hours. Flip each strip of beef over and cook for 1 to 1 ½ hours longer or until the beef is dry but still slightly pliable. Let cool completely on racks. Store in an airtight container at room temperature for up to 1 month, refrigerator for up to 6 months or freezer for up to 1 year.
Cutting the beef with the grain gives the jerky a more traditional mouth feel. The beef can be cut across the grain instead for a jerky that is slightly more tender.
This recipe can be dried in a dehydrator instead of the oven. For optimal food safety, bake jerky in a preheated 350°F oven for 8 to 10 minutes until cooked through, then simply follow the manufacturer's instructions for dehydrating temperature and recommended drying time.
Ingredients
Directions
1. Place the steak in the freezer for 20 minutes to firm up slightly.
2. Meanwhile, whisk together Worcestershire sauce, soy sauce, balsamic, honey, garlic powder, onion powder, coriander, smoked paprika and pepper in a small bowl. Set aside.
3. Cut the steak in half crosswise using a sharp knife. Slice each portion of steak with the grain into slices ¼ inch (5 mm) thick (see Tip).
4. Place steak strips in a large sealable freezer bag. Pour in marinade; seal bag and turn it over a few times to ensure all the beef gets fully coated with the marinade. Refrigerate for 24 hours.
5. Place a strainer in a large bowl. Pour in beef and marinade; let beef drain for 5 minutes. Discard marinade.
6. Line two large rimmed baking sheets with parchment paper and place a metal rack on top of the parchment. Arrange the beef strips in a single layer on the metal racks, spacing them apart.
7. Cook in preheated 225°F oven for 1½ hours. Flip each strip of beef over and cook for 1 to 1 ½ hours longer or until the beef is dry but still slightly pliable. Let cool completely on racks. Store in an airtight container at room temperature for up to 1 month, refrigerator for up to 6 months or freezer for up to 1 year.
Cutting the beef with the grain gives the jerky a more traditional mouth feel. The beef can be cut across the grain instead for a jerky that is slightly more tender.
This recipe can be dried in a dehydrator instead of the oven. For optimal food safety, bake jerky in a preheated 350°F oven for 8 to 10 minutes until cooked through, then simply follow the manufacturer's instructions for dehydrating temperature and recommended drying time.
