JACK LINK'S ORIGINAL BEEF JERKY Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pound flank steak
1 cup pineapple juice
2/3 cup light brown sugar, packed
2 tablespoons liquid hickory smoke
2 tablespoons soy sauce
1 tablespoon salt
2 teaspoons Knorr granulated beef bouillon
1/4 teaspoon onion powder
1/4 teaspoon garlic powde
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Directions: |
Directions:1. Cut the flank steak into ¼-inch thick slices against the grain. If your flank steak is not thick, tilt the knife blade to a 45- degree angle when slicing for wider slices.
2. Combine the remaining ingredients in a large bowl and whisk until the sugar is dissolved.
3. Add the steak to the marinade and store it in your refrigerator for 24 hours. Stir the meat in the marinade once or twice
while it chills.
4. The next day, preheat your oven to 175 degrees F.
5. Arrange the strips of beef on racks placed over 2 foiled-lined baking sheets.
6. Dry both baking sheets of beef in the low oven for 6 to 8 hours or until the strips are dry, but not crunchy. Flip the strips over about 4 hours in to help them dry evenly. Let the jerky sit out of the oven for about 30 minutes before storing it at room temperature in a covered container for about 5 days. You can also store it chilled for about 2 weeks. |
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