1 1/2 lb Flank Steak Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.
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Bresaola (Beef Jerky)
Bresaola (Beef jerky)
1Lb beef tenderloin 750ml red wine 1 tsp basil 1 tap rosemary 1/3 tsp red pepper 1 tsp garlic powder 1/4 tsp coriander 1 tsp black pepper 1 tsp paprika 2 tbsp salt (non-iodized) 2 tbsp olive oil
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Season meat with spices and cover with salt. Put into form and completely cover with red wine. Make oil film and place in fridge for 10 days. Flip one time after 5 days. Then remove from marinade. Drain marinade and put spices on meat. Cover meat in gauze in 2 layers. And hang in well ventilated room for 12-15 days. Remove the gauze and spread with olive oil. Mine was hanging for 20 days, so edges were a bit dry. So adjust time depending on thickness. But the wine flavor is amazing! Enjoy!
Smoky Beef Jerky | Chuds BBQ
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HOW TO MAKE THE WORLDS BEST BEEF JERKY!
Beef Jerky prices are insane and out of control. Recipes have been changed to add unwanted/unneeded sugar. Here is my recipe. Delicious, smoky, natural beef jerky.
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Smoked Beef Jerky!!
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