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Smoked Flank Steak Jerky

Steaknerd is no stranger to making beef jerky. “This meat candy is tangy with some sweet heat at the end! Sometimes I make it on its own, but my favorite thing to do is throw a batch on the Yoder once I pull whatever I’m smoking for lunch. There is nothing like fresh, warm jerky around the fire at the end of the night!”


Recipe from @steaknerd on Instagram
https://www.instagram.com/reel/Cw2Qs15uagM/?igsh=aDBhbmZkNzVocnBk

INGREDIENTS

  • 4-5lbs of Flank Steak or Top Round
  • 3/4 Cup A1 Steak Sauce
  • 3/4 Cup Frank's Red Hot Sauce
  • 1/3 Cup Brown Sugar
  • *Optional* Cayenne or Red Pepper Flakes to taste

INSTRUCTIONS

Preparation:
  1. Place the beef in the freezer for an hour to firm it up before slicing.
  2. Slice into uniform 1/4″ pieces against the grain for tender jerky; if you want chewy pieces, slice a few with the grain. Cut larger pieces in half or thirds. Trim off any significant fat since this spoils faster.
  3. Mix marinade ingredients in a one gallon Ziplock.
  4. Taste and adjust ratios if you want more heat or sweetness.
  5. Add meat to the bag, then massage until evenly coated.
  6. Remove all air from bag, then marinate overnight in the refrigerator.
Cooking:
  1. Fire up the Yoder Smokers YS640S and set the temperature to 160°F. You can run a bit hotter to speed it up, but I prefer low and slow.
  2. Place the jerky in a single layer with room for smoke to circulate around it. Use stackable racks if you need more space. I place it while the smoker heats up so I get a bit more “dirty” smoke on it.
  3. Discard marinade and Ziplock.
  4. In a few hours, when the jerky looks dry on top, flip it. If you plan to finish in a dehydrator, this is the time to move it over.
  5. Continue smoking until the jerky is done – likely 4-6 hours in total, but could be longer depending on temperature / thickness. You’ll know it’s done when after cooling for a few minutes you can bend it and the fibers start to separate.
  6. Serve immediately, or allow to fully cool then bag and refrigerate. It should last 1-2 weeks or longer, but I doubt you’ll have any left by the end of the first week!
130 Views | 0 Comments

Smoked Flank Steak Jerky

Steaknerd is no stranger to making beef jerky. “This meat candy is tangy with some sweet heat at the end! Sometimes I make it on its own, but my favorite thing to do is throw a batch on the Yoder once I pull whatever I’m smoking for lunch. There is nothing like fresh, warm jerky around the fire at the end of the night!”


Recipe from @steaknerd on Instagram
https://www.instagram.com/reel/Cw2Qs15uagM/?igsh=aDBhbmZkNzVocnBk

INGREDIENTS

  • 4-5lbs of Flank Steak or Top Round
  • 3/4 Cup A1 Steak Sauce
  • 3/4 Cup Frank's Red Hot Sauce
  • 1/3 Cup Brown Sugar
  • *Optional* Cayenne or Red Pepper Flakes to taste

INSTRUCTIONS

Preparation:
  1. Place the beef in the freezer for an hour to firm it up before slicing.
  2. Slice into uniform 1/4″ pieces against the grain for tender jerky; if you want chewy pieces, slice a few with the grain. Cut larger pieces in half or thirds. Trim off any significant fat since this spoils faster.
  3. Mix marinade ingredients in a one gallon Ziplock.
  4. Taste and adjust ratios if you want more heat or sweetness.
  5. Add meat to the bag, then massage until evenly coated.
  6. Remove all air from bag, then marinate overnight in the refrigerator.
Cooking:
  1. Fire up the Yoder Smokers YS640S and set the temperature to 160°F. You can run a bit hotter to speed it up, but I prefer low and slow.
  2. Place the jerky in a single layer with room for smoke to circulate around it. Use stackable racks if you need more space. I place it while the smoker heats up so I get a bit more “dirty” smoke on it.
  3. Discard marinade and Ziplock.
  4. In a few hours, when the jerky looks dry on top, flip it. If you plan to finish in a dehydrator, this is the time to move it over.
  5. Continue smoking until the jerky is done – likely 4-6 hours in total, but could be longer depending on temperature / thickness. You’ll know it’s done when after cooling for a few minutes you can bend it and the fibers start to separate.
  6. Serve immediately, or allow to fully cool then bag and refrigerate. It should last 1-2 weeks or longer, but I doubt you’ll have any left by the end of the first week!
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