Kalbi Beef Jerky
2 lbs flank steak
2/3 cup prepared Kalbi marinade (I used CJ brand)
To make it easier to cut the flank steak, you can put it in the freezer for about half an hour. Trim the steak of all fat and sinew. Slice the slice, cross-wise, across the grain into 1/4" thick pieces.
Marinate the steak slices in the kalbi marinade overnight.
Follow the instructions on your dehydrator for operating it. Lay the slices of steak on the racks making sure they do not overlap or touch each other.
Dehydrators are different and have different levels of power. I bought a 700W, Nesco 5 Tray Food Dehydrator. I set the dehydrator to 160f and ran it for 3.5-4 hours. Because some slices were slightly thinner or were stretched out when I laid them on the tray, some pieces dried faster and were removed earlier.
To store the jerky, I put half in a food saver bag and shrink wrapped it. The rest were placed into a zip lock bag to eat right away. Both were stored in the refrigerator.
Now I learning how to make beef jerky is easy. But for beef jerky with some pizazz i need to master the technique of marinating. Thanks for sharing some important thing.ReplyDelete