Tuesday, June 21, 2011

Beef Jerky

This recipe falls under the summer snacks (aka "Moooooom, what's to eat?" category). High in protein and reasonably low in fat, this is a good thing to have around the house. I got the recipe from Alton Brown, my favorite geeky chef. The only thing I changed was the cooking method. He dried it out with fans and auto filters and bungee cords--way too complicated and, frankly, weird. Six hours in a 200-degree oven is more my style.

Beef Jerky
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Slice beef thinly with the grain (it helps if the meat is semi-frozen). Add all other ingredients in a gallon Zip-loc bag and marinate several hours or overnight. Bake on a cookie sheet at 200 degrees for about 6 hours, turning over every hour or so to dry it evenly.

Janet's notes: Make sure you don't overcook the beef, or it'll be crunchy instead of jerky.

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