- 1 1/2 to 2 pounds flank steak (I did not have any of this in my stash of meat, so I used a roast of some sort. I think any meat would be good that is NOT a steak or tenderloin. The roast was about 2.5 pounds before trimming)
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper (I doubled this, as I LOVE black pepper jerky)
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months. (I will be storing mine in the refrigerator because I could not get all of the fat off the roast, and fat makes meat spoil faster. That and I am a meat spoilage freak and food poisoning is the DEVIL)