Sichuan Beef Jerky Recipe

How to make it

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• Freeze the whole flank steak for about 2 hours, until firm but not completely frozen.
• By freezing the steak it will make for much easier and even cutting.
• Cut the steak, with the grain, into about 1/8 of an inch thick strips. (The thicker the pieces the longer the drying time, too thin and the texture will be off)
• In a large zip-top bag add soy sauce, garlic, sriracha, and ginger.
• Cut the zest from 1/3 of the orange and mince fine.
• Juice the orange and add zest and juice to mixture.
• Mix marinade together.
• Add strips of beef, seal bag, and mix well to coat.
• Refrigerate for 2-4 hours, mixing bag every hour, no less!
• Line a large sheet tray with paper towels and remove each strip from bag laying out on towels.
• Cover opposing side with more paper towels and press to remove excess liquids.
• Lay the strips into the grooves of the filters. Be sure to leave one empty for covering purposes.
• Stack the filters on to the fan, be sure they are horizontal or the beef will fall.
• Strap them to the fan with the bungee cords.
• Plug in and leave on high for 8-12 hours.
• Depending on the fan power, filter strength, and size of beef, check beef starting at 6 hours.
• When the beef reaches a dry, yet semi oily texture it should be ready.
• If left in for too long it will dry out and turn to leather.
• Check for taste and texture, don't be afraid of eating a piece, the high salt removes the hazard.
• Once dried avoid bags for storage, moisture will build up and reconstitute the jerky.
• Try Tupperware or jars.
• This jerky will last forever if properly stored.
• Enjoy and have fun!