Steak Jerky

Steak Jerky

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Carolyn Haas

By
@Linky1

We have used this method with venison, too. I like to store it in the freezer, even though in theory it isn't necessary.

Rating:

☆☆☆☆☆ 0 votes

Serves:
24 or more
Prep:
10 Hr
Cook:
12 Hr
Method:
Canning/Preserving

Ingredients

  • 2 lb
    flank steak
  • 2 Tbsp
    black peppercorns, whole
  • 1 Tbsp
    steak rub
  • 1 Tbsp
    crushed red pepper flakes
  • 1/2 c
    teriyaki marinade
  • 1/2 c
    red wine
  • 1 1/2 c
    beef broth

How to Make Steak Jerky

Step-by-Step

  1. Freeze meat for 20-30 minutes. Slice thinly (1/8 inch) along the grain.
  2. Put peppercorns in a ziplock bag and roll over with a rolling pin until cracked, not crushed.
  3. Place sliced meat, peppercorns and rest of ingredients in large ziplock bag. Squeeze out air and seal. Knead to mix ingredients well. Marinate in refrigerator 8 hrs or overnight.
  4. Version 1: Preheat oven to 150º F. Line 2 baking sheets with foil. Put wire cooling racks on foil. Lay strips of meat in a single layer on racks. Place in oven, leaving door partly ajar and dry for 8 - 12 hours.
  5. Version 2: Lay strips in single layer with space between each one on racks of dehydrator. Follow manufacturer's directions for meat. Will take 8-12 hours.
  6. Store in airtight container. Makes about 12 oz.

Printable Recipe Card

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