1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
2 tbsp Low Sodium Soy Sauce
2 tbsp Brown Sugar
1 tsp Sesame Oil
1 tsp Gochujang Paste
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
0.5 tsp Cayenne Pepper Powder
Prepare The Beef
Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
Slice away ANY excess fat.
Place beef into a sealable baggie.
Prepare The Marinade
Combine all ingredients in a bowl and mix thoroughly.
Pour the marinade over the beef in the baggie.
Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
Dehydrate The Beef
Set your food dehydrator to 165°F (74°C).
Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
Store The Jerky
Store in an airtight container with a food safe oxygen absorber for 1-2 months.
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