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Beef Jerky
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Beef Jerky

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

 

Beef Jerky

½ cup gluten-free, soybean-based sauce or regular soy sauce
2 tablespoons peeled and finely grated fresh ginger
2 tablespoons finely grated garlic
1 tablespoon pure maple syrup
1 tablespoon adobo sauce (from a can of chipotle peppers)
1 tablespoon coarsely ground black pepper
1 teaspoon fine sea salt
2 pounds flank steak, frozen for 45 minutes, then sliced ⅛ʺ thick against the grain


In a mixing bowl, whisk together all ingredients except the steak. Add marinade to a large resealable bag along with the beef strips. Place the bag in a refrigerator for 3-6 hours.

Heat oven to 165° or the lowest possible setting. Set a rack on a large, rimmed baking sheet. (More than one might be needed). Remove beef from the marinade, and place the slices on the rack, leaving ¼ʺ between the slices. Bake for about 6 hours, or until the jerky is dried but still chewy, flipping the slices halfway through the baking time.

Let cool on the rack(s) before serving.

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