Beef jerky

Makes about 1/2 lb (about 10 servings)

Drying beef was once a necessity for preserving meat. Today, dried beef is enjoyed as a delicious snack food. This smoked version is very simple to make, but it also works well to dehydrate the beef in a low-temperature oven or in a dehydrator if you prefer not to have a smoky flavor or to go through the extra effort of smoking it. Once dry, this jerky will keep for up to three months, stored in an airtight container in a cool, dry place.

Ingredients

  • 2 lb flank steak or lean beef round roast

Marinade

  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon packed brown sugar
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes

Directions

  1. Trim the beef of any excess fat. Place the beef in a zip-close plastic bag and freeze for 1 to 2 hours in order to firm the meat, which will make it easier to slice.
  2. If using flank steak, thinly slice the meat across the grain into strips no larger than 1/4-inch thick. Flank steak is a thin, lean cut of meat that is easier to cut against the grain, which makes the jerky more tender. If using round roast, slice the meat with the grain into 2-inch-wide strips, then cut those strips against the grain into 1/4-inch-thick slices.
  3. To make the marinade: Combine the Worcestershire sauce, soy sauce, sugar, black pepper, onion powder, garlic powder, and red pepper flakes. Mix well and place in a zip-close plastic bag.
  4. Add the beef strips to the marinade, seal the bag tightly, and refrigerate for 6 to 12 hours. Remove the meat from the marinade and pat it with paper towels to remove any excess liquid.
  5. Spray the grill racks with nonstick cooking spray. Arrange the meat on the racks and place on the grill over indirect heat (page 6) or inside a smoker set to very low heat (150°F or under). Do not fill the water pan. Smoke the meat under low smoke for 2 hours. The meat may also be dehydrated in a 150°F oven or food dehydrator. The jerky will not have the smoky flavor, but the preparation will be easier and the final product will still be very tasty.
  6. If using the grill or smoker, after 2 hours, transfer the meat from the grill or smoking unit to a 150°F oven. If you have a convection oven with a drying option, that works well for this recipe.
  7. Since the type of meat, thickness of the slices, temperatures, and humidity levels can vary, it is difficult to determine exactly how long the meat will take to dry. It could take as little as 2 hours, or up to 4 or more hours. Taste the jerky to assure that it is completely dry and has a leathery but chewable texture before removing it from the oven. Allow the finished jerky to cool at room temperature, then transfer it to an airtight container and store in a cool, dry place for up to 3 months.

CIA FOODIES

Beef Jerky

Beef jerky
Makes about 1/2 lb (about 10 servings) Drying beef was once a necessity for preserving meat. Today, dried beef is enjoyed as a delicious snack food. This smoked version is very simple to make, but it also works well to dehydrate the beef in a low-temperature oven or in a dehydrator if you prefer not to have a smoky flavor or to go through the extra effort of smoking it. Once dry, this jerky will keep for up to three months, stored in an airtight container in a cool, dry place.

Ingredients

  • 2 lb flank steak or lean beef round roast
Marinade
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon packed brown sugar
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes

Directions

  1. Trim the beef of any excess fat. Place the beef in a zip-close plastic bag and freeze for 1 to 2 hours in order to firm the meat, which will make it easier to slice.
  2. If using flank steak, thinly slice the meat across the grain into strips no larger than 1/4-inch thick. Flank steak is a thin, lean cut of meat that is easier to cut against the grain, which makes the jerky more tender. If using round roast, slice the meat with the grain into 2-inch-wide strips, then cut those strips against the grain into 1/4-inch-thick slices.
  3. To make the marinade: Combine the Worcestershire sauce, soy sauce, sugar, black pepper, onion powder, garlic powder, and red pepper flakes. Mix well and place in a zip-close plastic bag.
  4. Add the beef strips to the marinade, seal the bag tightly, and refrigerate for 6 to 12 hours. Remove the meat from the marinade and pat it with paper towels to remove any excess liquid.
  5. Spray the grill racks with nonstick cooking spray. Arrange the meat on the racks and place on the grill over indirect heat (page 6) or inside a smoker set to very low heat (150°F or under). Do not fill the water pan. Smoke the meat under low smoke for 2 hours. The meat may also be dehydrated in a 150°F oven or food dehydrator. The jerky will not have the smoky flavor, but the preparation will be easier and the final product will still be very tasty.
  6. If using the grill or smoker, after 2 hours, transfer the meat from the grill or smoking unit to a 150°F oven. If you have a convection oven with a drying option, that works well for this recipe.
  7. Since the type of meat, thickness of the slices, temperatures, and humidity levels can vary, it is difficult to determine exactly how long the meat will take to dry. It could take as little as 2 hours, or up to 4 or more hours. Taste the jerky to assure that it is completely dry and has a leathery but chewable texture before removing it from the oven. Allow the finished jerky to cool at room temperature, then transfer it to an airtight container and store in a cool, dry place for up to 3 months.

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