What To Know
- Submerge the steak in the marinade and refrigerate for at least 4 hours, or up to overnight.
- Dehydrate at a temperature of 145-165°F for 4-8 hours, or until the jerky is dry and pliable.
- Store in an airtight container at room temperature for up to 2 weeks, or in a sealed bag in the freezer for up to 6 months.
Indulge in the savory delights of homemade flank steak jerky, a delectable treat that tantalizes taste buds and fuels your adventures. This comprehensive guide will lead you through the art of crafting this protein-packed snack with ease and precision.
Choose the Perfect Flank Steak
The foundation of exceptional jerky lies in selecting the right cut of meat. Flank steak, known for its leanness and bold flavor, is the ideal choice. Opt for a steak that is at least 1 pound and free of excessive fat or connective tissue.
Marinate for Maximum Flavor
Transform your flank steak into a symphony of flavors by marinating it. Combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and your preferred spices in a large bowl. Submerge the steak in the marinade and refrigerate for at least 4 hours, or up to overnight.
Slice Thin and Evenly
Once marinated, slice the flank steak against the grain into thin, uniform strips. This will ensure even cooking and a tender texture. Aim for slices that are approximately 1/8 inch thick and 1-2 inches wide.
Dehydrate to Perfection
The key to achieving the perfect jerky is dehydration. You can use a food dehydrator or your oven set to its lowest temperature (around 145-165°F). Place the steak strips on dehydrator trays or a wire rack set over a baking sheet. Dehydrate for 4-8 hours, or until the jerky is dry and pliable.
Season and Enjoy
Remove the jerky from the dehydrator or oven and let it cool completely. At this point, you can season it to your liking. Sprinkle with additional salt, pepper, or your favorite seasonings. Enjoy your homemade flank steak jerky as a savory snack, on salads, or in trail mixes.
Storage and Shelf Life
Store your flank steak jerky in an airtight container at room temperature for up to 2 weeks. For longer storage, place it in a sealed bag and freeze for up to 6 months.
Tips for Success
- Use a sharp knife to slice the steak thinly and evenly.
- Don’t over-marinate the steak, as this can make it tough.
- Dehydrate the steak until it is dry but still pliable.
- Let the jerky cool completely before storing it to prevent condensation.
- Experiment with different marinades and seasonings to create unique flavor profiles.
Frequently Asked Questions
Q: What is the best way to slice flank steak for jerky?
A: Slice against the grain into thin, uniform strips approximately 1/8 inch thick and 1-2 inches wide.
Q: How long should I marinate the steak?
A: Marinate for at least 4 hours, or up to overnight, to allow the flavors to penetrate.
Q: What is the ideal temperature for dehydrating flank steak jerky?
A: Dehydrate at a temperature of 145-165°F for 4-8 hours, or until the jerky is dry and pliable.
Q: How can I prevent the jerky from becoming too tough?
A: Slice the steak thinly, marinate it properly, and dehydrate it until it is dry but still pliable.
Q: How long does homemade flank steak jerky last?
A: Store in an airtight container at room temperature for up to 2 weeks, or in a sealed bag in the freezer for up to 6 months.
