Simple Beef Jerky
By Maddy Ross, Web Editor for Sur La Table
Images
Ingredients
- 2 pounds lean flank steak
- 1 (8-ounce) jar coconut aminos
- 2 cloves garlic, sliced
- Salt, to taste
Procedure
Coconut Aminos are a great soy-free alternative to marinade—giving this beef jerky a slightly sweet glaze. A touch of garlic and salt makes this a very simple recipe.
Slice the flank steak against the grain into thin slices; as thin as possible. The trick to thin, crisp jerky is to freeze the meat for 1 to 2 hours before slicing.
In a mixing bowl, combine Coconut Aminos, sliced garlic, and sliced flank steak. Mix well, cover, and let marinate in the refrigerator for 10 to 12 hours.
Preheat oven to 175°F.
Place an oven-safe cooling rack on a sheet pan. Remove marinated steak slices from refrigerator and run them through your fingers to remove excess marinade and garlic slices. Lay steak slices flat on the cooling rack and sprinkle with salt, to taste.
Place rack in oven and cook for 3 to 4 hours. Check the jerky every hour, turning thicker pieces over so they dehydrate evenly. Jerky should be dark and crisp.
Dehydrated beef jerky will last a few weeks. For fresher jerky, store in a sealed container in the fridge.
Slice the flank steak against the grain into thin slices; as thin as possible. The trick to thin, crisp jerky is to freeze the meat for 1 to 2 hours before slicing.
In a mixing bowl, combine Coconut Aminos, sliced garlic, and sliced flank steak. Mix well, cover, and let marinate in the refrigerator for 10 to 12 hours.
Preheat oven to 175°F.
Place an oven-safe cooling rack on a sheet pan. Remove marinated steak slices from refrigerator and run them through your fingers to remove excess marinade and garlic slices. Lay steak slices flat on the cooling rack and sprinkle with salt, to taste.
Place rack in oven and cook for 3 to 4 hours. Check the jerky every hour, turning thicker pieces over so they dehydrate evenly. Jerky should be dark and crisp.
Dehydrated beef jerky will last a few weeks. For fresher jerky, store in a sealed container in the fridge.
Simple Beef Jerky
By Maddy Ross, Web Editor for Sur La Table
Ingredients
- 2 pounds lean flank steak
- 1 (8-ounce) jar coconut aminos
- 2 cloves garlic, sliced
- Salt, to taste
Procedure
Coconut Aminos are a great soy-free alternative to marinade—giving this beef jerky a slightly sweet glaze. A touch of garlic and salt makes this a very simple recipe.
Slice the flank steak against the grain into thin slices; as thin as possible. The trick to thin, crisp jerky is to freeze the meat for 1 to 2 hours before slicing.
In a mixing bowl, combine Coconut Aminos, sliced garlic, and sliced flank steak. Mix well, cover, and let marinate in the refrigerator for 10 to 12 hours.
Preheat oven to 175°F.
Place an oven-safe cooling rack on a sheet pan. Remove marinated steak slices from refrigerator and run them through your fingers to remove excess marinade and garlic slices. Lay steak slices flat on the cooling rack and sprinkle with salt, to taste.
Place rack in oven and cook for 3 to 4 hours. Check the jerky every hour, turning thicker pieces over so they dehydrate evenly. Jerky should be dark and crisp.
Dehydrated beef jerky will last a few weeks. For fresher jerky, store in a sealed container in the fridge.
Slice the flank steak against the grain into thin slices; as thin as possible. The trick to thin, crisp jerky is to freeze the meat for 1 to 2 hours before slicing.
In a mixing bowl, combine Coconut Aminos, sliced garlic, and sliced flank steak. Mix well, cover, and let marinate in the refrigerator for 10 to 12 hours.
Preheat oven to 175°F.
Place an oven-safe cooling rack on a sheet pan. Remove marinated steak slices from refrigerator and run them through your fingers to remove excess marinade and garlic slices. Lay steak slices flat on the cooling rack and sprinkle with salt, to taste.
Place rack in oven and cook for 3 to 4 hours. Check the jerky every hour, turning thicker pieces over so they dehydrate evenly. Jerky should be dark and crisp.
Dehydrated beef jerky will last a few weeks. For fresher jerky, store in a sealed container in the fridge.