|Nutritional Guidelines (per serving)|
Since the beef is marinated and the jerky needs counter-top drying time, oven-drying time, and a second counter-top drying time, plan on beginning this project at least two days in advance.
- For the Marinade:
- 1/2 cup light soy sauce
- 4 tablespoons honey
- 4 tablespoons red wine (sweet)
- 6 large cloves garlic (minced)
- 1 1/2 tablespoons ginger (fresh, minced)
- 1 1/2 tablespoons dried red pepper (crushed)
- 1 1/2 tablespoons sesame oil
- 1/8 teaspoon white pepper
- For the Beef:
- 3 pounds flank steak (or London broil)
Make the Marinade
In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.
Pour into a heavy zip-top freezer bag and set aside.
Prepare the Meat
Semi-freeze flank steak or London broil flat for 30 minutes. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1 1/2 to 2 inches wide.
Add meat to the marinade in the zip-top bag, seal, and massage marinade into the meat. Open the bag and squeeze out all the air and reseal.
Refrigerate at least 12 hours.
Dry the Beef
Remove the beef from the marinade, shaking off any excess wetness and patting dry with a paper towel.
Arrange meat on racks in foil-lined shallow baking sheets in a single layer making sure the pieces do not touch each other so there is room in between for air circulation to aid in drying.
Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.
Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.
Remove from oven. Let jerky continue to dry on the counter overnight in a cool room. Pack into airtight zip-top plastic bags or jars for storage.