7102 Fiona's Slow Burn Beef Jerky
7102 Slow Burn Beef Jerky
Amazing Jerky, this is some of the best spicy jerky you will ever have. Well worth the time and effort. The Slow Burn has amazing heat, it starts slowly and creeps up to give you a kick. .
Makes 10-12 oz.
1 flank steak (about 1.5-2 lbs.), excess fat removed
½ cup Worcestershire sauce
1/3 cup Slow Burn seasoning (7102)
¼ cup honey
- Place flank steak on a sheet pan and place in freezer for about an hour to firm up. You want it partially frozen to make it easier to slice as thinly as possible. Remove steak from freezer and slice steak with the grain into thin slices about 1/8-in. thick.
- Whisk Worcestershire, Slow Burn seasoning, and honey in a large mixing bowl. Add steak and mix gently with your hands to make sure that meat is evenly coated. Cover bowl with plastic wrap and refrigerate at least 3 hours and up to 12.
- Heat oven to 175 F. Remove meat from fridge and pour off excess liquid. Blot meat dry with paper towels. Lay wire cooling racks on sheet pans and lay meat out in a single layer on the racks. Place sheet pans in oven and bake for 3-6 hours or until dry and leathery but not brittle. Store in fridge.
Recipe Prep Time: 1 hour
Recipe Cook Time: 3-6 hours
Recipe Total Time: 4-7 hours
Recipe Yield: 10-12 oz.
Recipe Level: Moderate
Recipe Credits: Fiona Kennedy
|Prep Time||20 minutes|
|Cook Time||30 minutes|
|Total Time||1 Hour|
|Credits||Chef Fiona Kennedy|