Our new grass-fed beef bundle included a flank steak, which I thought might work well for jerky. Using what I learned from my first go at it, I made some modifications – and it turned out FANTASTIC this time!
I partially thawed the flank steak and sliced it thinly against the grain while still frosty. Then mixed the marinade based on a recipe from Eat Like a Dinosaur and modified it to my own taste; soaked the meat overnight in the fridge, turning it over in the pan a couple times; and salted the meat generously before arranging it in the dehydrator.
Drying took about 3 – 3 1/2 hours to complete. The result was very tender, tasty, gluten-free, nightshade-free jerky! I ate a whole tray all by myself – it was so good!
The marinade recipe, approximated:
*nom nom nom* 😀 It’s a HUGE hit in our house!