steak jerky

Name: Steak Jerky
Prep time: 10 h
Cook time: 12 h
Yield: 24
Cuisine: American
Ingredients: 2 pound(s) flank steak; 2 tablespoon(s) black peppercorns, whole; 1 tablespoon(s) steak rub; 1 tablespoon(s) crushed red pepper flakes; 1/2 cup(s) teriyaki marinade; 1/2 cup(s) red wine; 1 1/2 cup(s) beef broth

17 Pinches

Carolyn Haas

Whitewater, WI

Updated on Jul 14, 2015

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

Rate

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prep time 10 Hr

cook time 12 Hr

method Canning/Preserving

yield 24 or more

Ingredients

2 pounds flank steak
2 tablespoons black peppercorns, whole
1 tablespoon steak rub
1 tablespoon crushed red pepper flakes
1/2 cup teriyaki marinade
1/2 cup red wine
1 1/2 cups beef broth

How To Make steak jerky

Step 1

Freeze meat for 20-30 minutes. Slice thinly (1/8 inch) along the grain.

Step 2

Put peppercorns in a ziplock bag and roll over with a rolling pin until cracked, not crushed.
Step 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.
Step 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.
Step 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.
Step 6

Store in airtight container. Makes about 12 oz.
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