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Beef jerky

  • Preparation Time20 mins
  • Cooking Time720 mins
  • Serves4
  • DifficultyHard
750g to 1kg flank steak
160ml Worcestershire sauce
160ml soy sauce
1 tbsp honey
2 tsp freshly ground black pepper
2 tsp onion powder
1 tsp liquid smoke
1 tsp red chilli flakes
Special equipment
1) Trim the flank steak of any excess fat, place it in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

2) Remove the steak from the freezer and thinly slice the meat with the grain into long strips.

3) Place the strips of meat, along with all of the remaining ingredients, into a large 3 1/2-litre plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

4) Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto three of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug it in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store the jerky in a cool dry place, in an airtight container, for 2 to 3 months.

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