How to make it

  • 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!

Reviews & Comments 2

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  • linebb956 11 years ago
    Do you have to use flank steak? They have a round roast on sale... I also can use my dehydrator right?
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  • recipediva 11 years ago
    I love making Jerky. Thanks for posting this.
    Was this review helpful? Yes Flag

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