Beef Jerky - CD Recipes - CookingDistrict.com
Cooking District Recipes

Beef Jerky

The word Jerky is derived from a South American word "Charki" which means dry, salted meat. All that is needed to produce Jerky is a low-temperature drying method, seasoning, that include salt to inhibit bacterial growth.
Categories: Dehydrated / Cured
Primary Method: Dehydration
Yield:
4.5 lb
Prep Time:
14 hours
Step 1
4.5 lb • Flank steak
Use 3 peices of flank steak, each one weighing approximately 1.5 pounds. Place each piece meat into a plastic bag and partially freeze. This will firm the meat making it easier to handle while slicing.

Slice meat into 1/4 inch strips using the knife tip,, traveling in the same direction as the grain. If smaller pieces are desired, cut the flank in 1/2.
Step 2
2/3 cup • Soy sauce
2/3 cup • Worcestershire sauce
2 tbsp • Agave Syrup
6 clove • Garlic,chopped • Fresh
1/2 tbsp • Crushed Red Pepper
1 tbsp • Chili powder
.5 tbsp • Coriander - ground
.5 tbsp • Cumin- ground
Combine all the ingredients in a mixing bowl. Take the bags that were used to freeze the meat and reuse filling each one with the sliced meat. Add the marinate to the meat and place in the refrigerator for 6 hours, turning several times to evenly distribute the marinate. Remove meat from bag, drain and pat dry. Place strips onto your commercial dehydrator and dehydrate for 6-8 hours at 140 °F until dry but not brittle. Store in a dry cool place.
Notes

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