You may also like
Categories:
flank steak Worcestershire sauce soy sauce honey freshly ground black pepper onion powder liquid smoke red pepper
Viewed: 55 - Published at: 8 years agoIngredients
- 1 1/2 to 2 pounds flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Method
- Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
- Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
- Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
- Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
- Place the bag into the refrigerator for 3 to 6 hours.
- Remove the meat from the brine and pat dry.
- Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another.
- Top these with 1 empty filter.
- Next, lay the box fan on its side and lay the filters on top of it.
- Strap the filters to the fan with 2 bungee cords.
- Stand the fan upright, plug in and set to medium.
- Allow the meat dry for 8 to 12 hours.
- If using a commercial dehydrator, follow the manufacturer's directions.
- Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
