I stole this recipe and method from Mark’s Daily Apple, so feel free to hop over there for the details.
The reason that I embarked upon this endeavor was to have one of my tasty protein snacks handy but without added sugars. Yes, it’s true, since I lost my taste buds in the beginning of June, I accidentally did a ‘sugar detox’ and have been pretty much sugar-free ever since. I am telling you the truth when I say that I still don’t crave it. I do have some treats that I make with stevia, and these days berries taste like candy to me. Honestly, I never thought that I would live to see this day.
Back to the jerky: I used stevia instead of honey that he suggested. I also didn’t measure a whole lot of anything. It was just ridiculously easy.
Cut your meat (either very lean flank or London broil) across the grain into 1/4-inch strips. I would have even preferred thinner than this. I used flank steak. If you are concerned with such thing, choose grass-fed over conventional. This happened to be straight-up Ralph’s own.
Incidentally, the USDA recommends an internal temperature of 145 for beef food safety.
(Lay foil underneath to catch any drippings- I had one drop only!)
Jerky is done when dark and cracks a little bit when you bend it. It will shrink a bit in size.
This turned out better than I expected. It was not rubbery or difficult to chew like some store-bought versions.
This came out crispy!
Q: Have you ever made jerky of any kind? Any tips or great recipes or ideas for future experiments?