Beef Jerky Original #2

More of a spicy, savory jerky with a touch of sweet. This recipe uses flank steak, cut on a bias across the grain.

Ingredients

Per 2 lb of meat:

  • 2 oz water
  • 2 oz all-purpose soy
  • 1 oz dark soy (Tamari)
  • 1 oz Worcestershire sauce
  • 1 oz honey
  • 2 tbsp Paprika
  • 1 tsp Black pepper
  • ½ tsp Cayenne
  • ½ tsp Ground oregano
  • ½ tsp Ground ginger
  • ¼ tsp Turmeric
  • ¼ tsp Prague Powder #1

Instructions

Start with a lean flank steak, approximately 2 lbs net weight. Trim fat and silver skin. Slice into strips about ⅜” thick on a diagonal bias across the grain. Trim longer strips to length, and place strips in a gallon zip lock freezer bag.

Whisk remaining ingredients and pour over the contents in the bag. Distribute marinade throughout the meat strips. Refrigerate 8-10 hours, or overnight, redistributing the marinade several times for an even cure.

Remove strips from bag and arrange on a cooling rack, blotting off excess marinade.

Dry strips at 165°F in a food dehydrator or smoker until the strips are stiff and bend but do not snap, about 8 or 10 hours.

One thought on “Beef Jerky Original #2

  1. As a marinade, this is probably OK, but the batch didn’t marinate nearly long enough and it was over-smoked.

    Give this at least 24 hours to marinate, redistributing the meat & marinade frequently. Cook up to an hour, then add smoke for 30-40 minutes. Finish over a water pan, about 4 more hours.

Leave a Reply