1 1/2 lb Flank Steak Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
How To make Beef Jerkey's Videos
Smoked Beef Jerky!!
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Making Your Own Beef Jerky Is Much Easier Than You Thought
Homemade Beef Jerky is much easier than you thought and all you need is some beef and a smidgen of patience to pull off the process.
Beef Jerky Recipe: 2 lbs of top round or flank steak sliced between 1/8 inch and 1/4 inch thickness
Rosemary salt recipe full batch: 1 cup kosher salt 14 sprigs of rosemary stripped 8 sprigs sage stripped 3-5 cloves of garlic (3 if they are big and 5 if small) 1 lemon zested
Chipotle BBQ sauce recipe: 1 large onion medium dice 1/3 cup malt vinegar 1/2 cup apple cider vinegar 2/3 cup water 2 cup ketchup 2 1/2 tbsp molasses 6 oz chipotle 1/3 cup soy sauce 1/3 cup dark brown sugar 2 tbsp honey Salt and pepper to taste
Directions: 1. sweat down the onion over low heat with 1 tbsp of cooking oil for 10 minutes or until the onion has turned translucent. 2. add all the other ingredients on the list and let it simmer away (just barely bubbling) for 25 minutes. 3. strain out the onions and let the sauce cool down to room temp before putting in a container to store in the fridge.
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Smoky Beef Jerky | Chuds BBQ
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Brad Makes Beef Jerky | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 38 of “It’s Alive” and this time he's making beef jerky. Join Brad as he walks you through cutting, seasoning, and dehydrating two flavors of jerky.
Check out the recipes here!
The Old Timer:
1¼ lb. eye of round beef
3 Tbsp. pure maple syrup
¼ cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 Tbsp. drained capers
1 Tbsp. caper liquid
1 tsp. chili powder
¼ tsp. cayenne pepper
½ tsp. dried oregano
1½ tsp. Tellicherry pepper
Bringin’ the Funk:
1¼ lb. beef
10 dashes fish sauce
2 Tbsp. honey
3 Tbsp. soy sauce
3 garlic cloves
1 Fresno chile
1 1 piece ginger
¼ cup gochujang
¼ tsp. Chinese five–spice powder
Sesame seeds (for topping)
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Beef Jerky | It's Alive | Bon Appétit
The Ultimate Beginners Guide to Making Beef Jerky - Pepper Crusted Pineapple Jerky
Today we are talking Jerky. This tutorial is a beginners guide on how to make awesome beef jerky at home. If you have any questions, be sure to let me know.
You can find a printable recipe for our Pepper Crusted Pineapple Beef Jerky here:
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If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
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Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video. Eric
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HOW TO MAKE THE WORLDS BEST BEEF JERKY!
Beef Jerky prices are insane and out of control. Recipes have been changed to add unwanted/unneeded sugar. Here is my recipe. Delicious, smoky, natural beef jerky.
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