Beef Jerky

Yesterday I made beef jerky. I have made it quite a few times in the past but only recently feel like I've "perfected" it! It's great because you can generally use just whatever you have on hand.

Anyway, here's a vague description of the recipe I used yesterday (I didn't measure anything, but I assume these were close to what I used!) :)

2 lbs Flank Steak

1/4 cup Liquid Smoke

1/4 cup Coconut Aminos (or soy-free "soy sauce")

1 tbsp. Amber Agave Nectar (or Pure Maple Syrup)

1 tsp. Onion Powder

1 tsp. Garlic Powder (you can use fresh/chopped garlic as well, or in addition to)

1/2 tsp. Salt (more or less depending on preferences)

1/4 tsp. Smoked Paprika

1/4 tsp. Red Pepper Flakes (optional - give or take for spiciness!)

(any other spices your heart desires can be added as well!)

First step is cutting up the flank steak. If you have a meat tenderizer, you can pound it thinner. I've been just cutting the flank steak as-is; I like the thick pieces! Cut into thin slices AGAINST the grain (I made that mistake only once!). Try to cut the fat off; it's not bad to keep it on if you'll be eating it within 48 hours of making it (after all, fat is good for you!), otherwise it will make the meat go rancid quicker than you'd like.

Next step is to put the meat into an airtight container and add all the ingredients listed. Shake it up REAL good so it gets all over the pieces! You will then want to have the meat marinate in the fridge for a minimum of about 8 hours... the longer the better, up to 24 hours is great. Each time you go in the fridge, try to shake it up a bit to make sure all the meat is getting coated.

After your steak is done marinating, it's time to dehydrate! Before putting on the dehydrator, you'll want to dry off the meat. You waste a lot of paper towels, but it gets the job done. Just take the pieces out one at a time and wring them dry with a paper towel (using a new one once one gets too soaked). Once you've got your meat all lined up on the trays, set your dehydrator to 160 (or whatever your dehydrator may specify). Depending on how thick or thin you cut your pieces, the drying process should take about 6-9 hours. Some pieces may be done before others if they weren't all consistent. The jerky is done when it's flexible; it shouldn't break in half but should kind of "fray." The jerky should be room temperature when it's checked, but I usually check when it's still warm. Trying a piece is always a good way too! It shouldn't be very pink in the middle!

One thing I may add is that while it's in the dehydrator, if the meat wasn't dried off enough after marinating, you may need to pat the pieces down with a paper towel so get any excess liquid off of it.

This can also be done in an oven, though I've never done it that way. I believe you just put it directly on the rack, on the top rack (and the next one too if you have that much) at about 175-200 degrees for about 6-8 hours, watching and checking regularly.

Enjoy!!