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Ingredients
flank steak or round steak
Instructions
1. Cut the meat into thin (1/4 inch thick) strips about 3/4 to an inch wide.
2. Salt and pepper strips enough to coat each side. Layer them in a covered dish. 3. Refrigerate the strips for about twenty four hours so the salt soaks into the meat. 4. Put the strips into the dehydrator, turn it on and in a few hours* (6 to 12; depends on how thick and how even the pieces are) they will be jerky. 5. As an added precaution I store my jerky in the fridge. |
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