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Monday, November 4, 2013

Beef Jerky

We were both missing our kids this week, and set aside some time to make casseroles and muffins for them.  We worry that they will not find time to make their own home-cooked meals, as they juggle work and school. Eating out becomes the go to mantra for young people stuck in this  predicament- that can become very expensive.  As part of our mission to help stock their refrigerators, we undertook an experiment in making beef jerky.  There is no way to make this snack food look pretty, but it can hit the spot when you’re craving some serious sodium. 
Lots of protein after a long night of studying-we threw in the apple chips for some relief from all of the salt!!

The next time that we make it, we will try to slice the steak a bit thinner - much like our kids, we are always learning something!! We picked the Crispy Apples Chips up from Martins Family Fruit Farm - they are really tasty!

This could have been sliced more thinly...rookie mistake.
1 1/2 to 2 pounds flank or hangar steak
For the Marinade:
2/3 cup Worcestershire sauce
2/3 cup soy sauce
2 tablespoons honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon dried thyme leaves
½ teaspoon Chalula hot sauce

Place the beef in the freezer for an hour or so until it is firm but not frozen.  Slice it into thin strips with the grain and place them in a large flat-bottomed glass dish.  Whisk together all the marinade ingredients, pour it over the meat, and toss to coat evenly.  Refrigerate for 4-6 hours.

Meanwhile, light a few coals in the bottom of the Broil King Keg, and control the airflow vents at the top and bottom to maintain a temperature of about 160-170°F.  (Both will be open to about 1 ½.)  Set the diffuser pan over the coals, but do not fill with any liquid.  Place the strips of meat on the grids so that there is enough space between them for the warm air to circulate.  Check every few hours to ensure that the temperature is maintained, and move the strips around if necessary for even cooking.  Total cooking/smoking time will be about 8-10 hours.   

Beef jerky will keep for up to a week in the refrigerator.

Toss well in the marinade and allow 4-6 hours for the flavours to sink in.

Lay the strips on both racks leaving space between them.

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