What To Know
- Place the cut steak strips in a resealable bag or container with the marinade.
- Store the jerky in a cool, dry place away from direct sunlight to preserve its flavor and texture.
- Properly dried and stored jerky can last for up to 2 weeks at room temperature, or up to 3 months in the refrigerator.
Transforming flank steak into mouthwatering jerky requires precise cutting techniques. This comprehensive guide will walk you through the art of cutting flank steak for jerky, ensuring tender, flavorful results every time.
Choosing the Right Flank Steak
Select a flank steak with a rich red color and minimal marbling. Avoid steaks with excessive fat or sinew, as these can affect the jerky’s texture and flavor.
Trimming the Flank Steak
1. Remove Excess Fat: Use a sharp knife to trim away any visible fat from the steak’s surface. This will prevent the fat from burning during the drying process.
2. Cut Off the Flap: The long, thin flap on the side of the steak can be removed for easier cutting. Simply slice along the length of the flap to detach it.
Cutting the Steak into Strips
1. Cut Across the Grain: To achieve tender jerky, cut the steak against the grain. Hold the knife perpendicular to the steak’s fibers and slice into thin strips.
2. Aim for 1/4-Inch Thickness: The ideal thickness for jerky strips is around 1/4 inch. This allows the meat to dry evenly without becoming too tough.
3. Maintain Consistent Size: Cut the strips as uniformly as possible to ensure even drying and flavor distribution.
Removing Sinew
1. Identify and Remove Tough Sinew: Some flank steaks may have thin strands of sinew running through them. These can be tough and chewy if not removed.
2. Use a Sharp Knife: Hold the steak with one hand and use a sharp knife to carefully trim away any sinew.
3. Follow the Grain: Cut along the grain of the sinew to avoid tearing the meat.
Seasoning the Meat
1. Create a Flavorful Marinade: Combine your favorite seasonings and liquids to create a marinade that will infuse flavor into the jerky.
2. Marinate for 6-12 Hours: Place the cut steak strips in a resealable bag or container with the marinade. Refrigerate for at least 6 hours, or up to 12 hours for optimal flavor absorption.
Drying the Jerky
1. Choose a Drying Method: You can dry jerky using a dehydrator, oven, or air fryer. Each method has its advantages and disadvantages.
2. Set the Temperature: The ideal drying temperature for jerky is between 145-165°F (63-74°C).
3. Monitor Regularly: Check the jerky periodically to ensure it is drying evenly and not overcooking.
Storing the Jerky
1. Cool Completely: Allow the jerky to cool completely before storing.
2. Store in an Airtight Container: Place the jerky in an airtight container or vacuum-sealed bag to prevent moisture and spoilage.
3. Store in a Cool, Dry Place: Store the jerky in a cool, dry place away from direct sunlight to preserve its flavor and texture.
Tips for Perfect Jerky
- Use a high-quality flank steak for the best results.
- Cut the steak against the grain for tender jerky.
- Remove all excess fat and sinew to prevent toughness.
- Marinate the steak for at least 6 hours to enhance flavor.
- Dry the jerky at a low temperature to prevent overcooking.
- Store the jerky properly to maintain its freshness and flavor.
Quick Answers to Your FAQs
Q: Can I cut flank steak for jerky using scissors?
A: While scissors can be used to cut flank steak, it is not the ideal method. Using a sharp knife will provide more precise and consistent cuts.
Q: My jerky is too tough. What could be the reason?
A: Overcooking, cutting with the grain, or leaving sinew in the meat can all contribute to tough jerky.
Q: How long can I store jerky?
A: Properly dried and stored jerky can last for up to 2 weeks at room temperature, or up to 3 months in the refrigerator.
