Sunday, December 29, 2013

Beef Jerky and Broken Foot

Well just when I thought my life couldn't get any crazier or inconvenient, this happened...


Yep, I broke my foot. Awesome, I know, but maybe it is a sign that I needed to slow down because you want to know how I broke it? I was rushing through errands and late to meet someone, I caught a curb the wrong way and rolled my foot right off it. Bam, broken fifth metatarsal and pulled small tendon on my driving foot. Hubby is being very attentive which is great but I am not good at being waited on all the time.

Beef Jerky

Needless to say, there won't be much speedy or creative cooking in my kitchen for a while, at least until I get off the crutches. So for now, I will focus on slow. Because that is what I am right now, slow! 

Beef jerky 

This might be the perfect time to post my beef jerky recipe. Well, it's actually a family friends recipe that I have loved for years and years. My brother and I use to devour a bag of this jerky every time we went to visit our friends at the lake. When I got married, Sandy (family friend) not only gave me a new dehydrator, but the famous recipe as well! I have been wanting to get this on the blog for a while, and figured since I am gimping around and not able to go out much, I had the time to make the jerky for the Holidays and share it. Sandy, hope you don't mind :)

Beef Jerky

Beef Jerky

Prep Time: 15 minutes
Cook Time: 5-6 hours (depending on dehydrator)

2 pounds flank steak, trimmed of excess fat
1 cup white wine
2 tablespoons cajun seasoning
2 tablespoons Worcestershire sauce
1/2 cup tamari (or soy sauce)
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
2 tablespoons liquid smoke

Start by trimming the excess fat off the cut of meat. Pat dry and freeze for 2 hours, which will make the beef easier to slice.

Add the remaining ingredients into a small bowl and whisk until well combined. With a sharp knife, slicing against the grain, slice even-size thin pieces. Add the meat slices into a large plastic bag along with the marinade and massage around. Refrigerate overnight up to 24 hours, turning the bag a few times while marinading. 

Setup a dehydrator and remove the meat slices from the bag and place on the trays. Cook according to the dehydrator instructions - mine is 71C for about 5-6 hours.

Move and cool before placing in an air tight container. Keep the jerky in a cool dark place for up to a week or refrigerate for up to a month.

9 comments:

  1. Fantastic recipe, with regards to that, how can I many days is the curing time? Love to try it out.

    ReplyDelete
    Replies
    1. I marinade the beef for 24 hours and then dehydrate for 6 hours. Good luck!

      Delete
  2. Can you do this in your oven if you don't have a dehydrator?

    ReplyDelete
    Replies
    1. Yes, you sure can! I would try 175F for around 2-5 hours. Check it after a few hours as oven temps vary. Good luck and let me know how it turns out!

      Delete
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