Time 20h20m Yield 10 to 12 ounces Number Of Ingredients 8 Steps:
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
Time P1DT3h Yield 50 serving(s) Number Of Ingredients 8 Steps:
Pat flank steak dry and slice into this strips across the grain of the meat. Mix all ingredients and meat slices in a plastic bag making sure each piece is getting marinaded. Refrigerate overnight. Drain meat on paper towels blotting well. Place meat directly on oven rack and cook at 140º for three hours. It helps to put a piece of foil on the oven floor to catch the drippings. Keep in a jar and refrigerate overnight.
Time 18h25m Yield 4 Number Of Ingredients 7 Steps:
Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight. Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length. Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes. Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating. Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time. Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes. Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.
Time 15h Yield 15 serving(s) Number Of Ingredients 10 Steps:
Trim all fat off meat. Cut steak in to 4 inch strips. The steak should be about 1/2 inch thick. It’s easier to cut meat partially frozen. Pound meat lightly, you don’t want it too thin. Add all ingredients in a large bowl. Mix well. Cover and refrigerate overnight (8 hrs). Line cookie sheets with tin foil. Place steak strips on sheets, don’t overlap meat. Set oven at lowest temperature. (150-175°F). Bake six hours, turning after three hours. Jerky is done when meat is dried out, depending on your oven. Worth the wait!
More about “flank steak beef jerky recipes”
Time 4h40m Yield 8 servings. Number Of Ingredients 9 Steps:
Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer’s directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.
