https://www.cutoutandkeep.net/projects/classic-beef-jerky • Posted by Creative Publishing international
We suggest using flank or any other lean cut of beef for jerky. The reason for using lean meat is that fat can turn rancid and cause the jerky to spoil. You can easily change any of the seasonings in this recipe to suit your taste. Yield: 10–12 servings Prep time: 12 hours 30 minutes Drying time: 6–10 hours
We suggest using flank or any other lean cut of beef for jerky. The reason for using lean meat is that fat can turn rancid and cause the jerky to spoil. You can easily change any of the seasonings in this recipe to suit your taste. Yield: 10–12 servings Prep time: 12 hours 30 minutes Drying time: 6–10 hours
Prepare the beef by cutting away all visible fat and slicing it with the grain into strips 2.5 cm (1 inch) wide by 5 mm (¼ inch) thick.
Prepare the marinade by placing the soy sauce, Worcestershire sauce, honey, liquid smoke, black pepper and garlic powder into a large mixing bowl and mixing well.
Add the beef strips to the bowl and mix until all the beef is well coated in the marinade. Press the beef down into the marinade as much as possible, cover the bowl with cling film and refrigerate for 6 to 12 hours, or overnight.
Remove the beef strips from the marinade and pull each strip flat and straight before arranging them onto the dehydrator trays. Avoid overcrowding because air needs to circulate around them.
Sprinkle lightly with chilli flakes, to taste.
Dry at 68˚C (155˚F) for 6 to 10 hours, rotating the trays a few times during dehydrating, until the meat is dry to the touch and cracks, but doesn’t break, when bent. Store in an airtight container at room temperature.