Directions

1The first step is all too critical, and not something that should be ignored. It involves carefully selecting the right piece of beef that will cut easily. You’ll need to ensure that you can easily slice thin pieces to guarantee that the jerky will dry easily and evenly. The flanks must also be lean because excess fat will increase the risk of your jerky getting spoiled or going rancid. That’s not exactly ideal. So, use an especially sharp knife to cut or trim the beef. Then remove the excess layers of fat in the flanks. Ensure that both sides of the flank are completely free of excess fat. Only then should you thinly slice the flank in the direction that runs across the beef fibres. This will help ensure that the jerky is easier to chew on. Yet another important tip that’s all too easy to forget in giddy excitement of a jerky session.

2Make the spicy seasoning by mixing all ingredients listed above thoroughly.

3Pour all the seasoning on your jerky. To ensure a proper and thorough seasoning, make an effort to rub the seasoning into the beef. Then pack the marinade and beef into an airtight plastic bag and place it in freezer for 1 hour. This will allow the seasoning to get deeply absorbed into the beef before you start the dehydration process.

4Remove the jerky from the airtight plastic and shake it over a sink to remove any excess marinade material (which would otherwise cause a serious mess in your dehydrator). Then carefully lay the strips of meat on to each layer of your dehydrator. Make sure to avoid any overlapping between the meat slices to promote an even dehydration. Then set the temperature to 155° F and let the meat sit in the dehydrator or 4-6 hours so that it will dry properly. Check in frequently and only remove the jerky when it is completely dry.

5After that, feel free to pile all of your delicious jerky on a plate and dish it out to your hungry guests. When the feast is finished, store the rest of your jerky in the fridge to keep it cool, or at room temperature depending on your personal preference. The key to extending any jerky’s shelf life is to keep it away from moisture. The storing temperature doesn’t matter nearly as much with jerky as it does with fresh meat.