Spicy Beef Jerky Recipe
Equipment
- Food Dehydrator
- Sharp Knife
Ingredients
- 1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp Gochujang Paste
- 0.5 tsp Onion Powder
- 0.5 tsp Garlic Powder
- 0.5 tsp Cayenne Pepper Powder
Instructions
Prepare The Beef
- Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
- Slice beef into 1/6" - 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
- Slice away ANY excess fat.
- Place beef into a sealable baggie.
Prepare The Marinade
- Combine all ingredients in a bowl and mix thoroughly.
- Pour the marinade over the beef in the baggie.
- Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
- Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.
Dehydrate The Beef
- Set your food dehydrator to 165°F (74°C).
- Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
- Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
- Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.
Store The Jerky
- Store in an airtight container with a food safe desiccant packet for 1-2 months.
- Once opened, consume within 1 week.