What To Know
- Indulge in the tantalizing world of homemade jerky with this comprehensive guide on how to cut flank steak for jerky.
- Dry the jerky in a dehydrator or oven according to the manufacturer’s instructions.
- Mastering the art of cutting flank steak for jerky is a rewarding experience that will elevate your homemade jerky to a whole new level.
Indulge in the tantalizing world of homemade jerky with this comprehensive guide on how to cut flank steak for jerky. Crafting the perfect jerky starts with selecting the right cut of meat and mastering the art of slicing it thin and evenly. Follow these step-by-step instructions to elevate your jerky-making skills and savor the delectable flavors of this savory treat.
Choosing the Flank Steak
Flank steak, known for its intense flavor and lean texture, is an ideal choice for making jerky. Look for a steak that is about 1.5 to 2 pounds in weight and has a deep red color and good marbling. Avoid steaks with excessive fat or connective tissue.
Step 1: Trim the Fat
Use a sharp knife to trim away any excess fat from the surface of the flank steak. This will help the jerky dry evenly and prevent it from becoming greasy.
Step 2: Remove the Grain
Flank steak has a distinct grain that runs parallel to the length of the steak. To ensure tender jerky, it’s essential to remove this grain.
1. Place the steak on a cutting board.
2. Using a sharp knife, make a shallow cut along the grain of the steak, about 1/4 inch deep.
3. Fold the steak back on itself, exposing the cut surface.
4. Use a sharp knife to slice across the grain, creating thin strips.
Step 3: Cut the Strips
The thickness of the jerky strips will determine the drying time. For optimal results, cut the strips to a thickness of about 1/8 to 1/4 inch.
Step 4: Cut the Strips Against the Grain
To maximize tenderness, cut the strips against the grain. Hold the knife perpendicular to the grain and slice the strips into desired lengths.
Step 5: Remove the Sinew
Flank steak may contain thin strips of sinew that can be tough when dried. Remove any visible sinew by pulling it out with your fingers or using a pair of tweezers.
Marinating and Drying
Once the flank steak is cut into strips, you can marinate it in your favorite marinade for several hours or overnight. After marinating, drain off the excess liquid and spread the strips on wire racks. Dry the jerky in a dehydrator or oven according to the manufacturer’s instructions.
Tips for Cutting Flank Steak for Jerky
- Use a sharp knife for clean and precise cuts.
- Trim the fat to prevent greasy jerky.
- Remove the grain to ensure tender jerky.
- Cut the strips against the grain for maximum tenderness.
- Remove any sinew for a more enjoyable texture.
- Experiment with different marinade flavors to create unique jerky.
- Dry the jerky thoroughly to prevent spoilage.
Recommendations
Mastering the art of cutting flank steak for jerky is a rewarding experience that will elevate your homemade jerky to a whole new level. By following these step-by-step instructions and using the tips provided, you can create delicious, flavorful, and tender jerky that will satisfy your cravings and impress your taste buds.
What You Need to Know
Q: What is the best way to trim the fat from the flank steak?
A: Use a sharp knife to carefully cut away any excess fat from the surface of the steak.
Q: How thick should I cut the jerky strips?
A: For optimal results, cut the strips to a thickness of about 1/8 to 1/4 inch.
Q: How long should I marinate the jerky?
A: Marinate the jerky for several hours or overnight to allow the flavors to penetrate the meat.
Q: How do I know when the jerky is done drying?
A: The jerky should be dry to the touch and pliable, but not brittle.
Q: How long does homemade jerky last?
A: Properly dried jerky can last for several weeks if stored in an airtight container in the refrigerator or freezer.
