BBQ Sauce-Flavored, Flank Steak Beef Jerky
Sweet and Savory
Ingredients
- 1 lb Flank Steak
BBQ Sauce Marinade
- 1/2 Cup Sticky Fingers Carolina Sweet BBQ Sauce
- 2/3 Cup Water
- 1/4 Cup Molasses
- 0.75 Tbsp of Morton Kosher Salt
- 1 Tsp Paprika
- 1 Tsp Chili Powder
- 1/2 Tsp Cloves Nail removed and flower ground
- 1 Tbsp 16 Mesh Coarse Black Pepper
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tbsp Vinegar
Instructions
Slicing and Marinating Jerky
- Take 1 lb of flank steak and cut against the grain. Slice the strips so that they're 1/8" - 1/4" thick.
- In a bowl combine the marinade ingredients in the specified quantities. Ensure the molasses and salt are well combined.
- In a ziplock bag or non-reactive container, add your sliced meat and marinade ingredients. Massage the marinade into the meat.
- Marinate the jerky for at least 2 hours or ideally, overnight.
Heat Treating the Jerky Meat
- Line a baking sheet with aluminum foil. Then place oven-safe cooling racks on top. Put your marinated beef jerky on top of the cooling racks, ensure that pieces aren't touching or overlapping.
- Pre-heat your oven to 350F.
- Once pre-heated put your jerky in the oven on the middle rack for 10 minutes.
- While your jerky is heat treating, set your dehydrator to 130F.
Dehydrating the Beef Jerky
- Once your jerky is done heat treating, place your beef jerky in your dehydrator. Ensure pieces aren't touching or overlapping.
- llow the jerky to dehydrate for 3 hours and then start checking for doneness.
Testing Beef Jerky for Doneness
- After 3 hours take a few pieces of beef jerky out of the dehydrator and allow them to cool for 5-10 minutes.
- Once cooled, bend the jerky. If at the bend you notice a "spider webbing" – it's done. If at the bend you notice the jerky is rubbery and has hues of red/pink, it's not done and needs to keep dehydrating.
Storing the Jerky
- Once done, place in a ziplock bag with the top open and allow the jerky to aerate for 30 minutes. Once aerated zip the top and store in a cool, dry, dark place.