Jam It, Pickle It, Cure It by Karen Solomon

Author:Karen Solomon [Solomon, Karen]
Language: eng
Format: epub
ISBN: 978-1-60774-769-7
Publisher: Ten Speed Press
Published: 2014-06-10T04:00:00+00:00

PREP AHEAD Have on hand neutral vegetable oil, like canola or sunflower, to prepare the rack.

1 pound very lean top sirloin or flank steak, sliced ⅛ to ¼ inch thick

1 tablespoon kosher salt

1 tablespoon soy sauce

2 teaspoons dark brown sugar

2 cloves garlic, minced

1 teaspoon dried chile flakes (optional)

1 teaspoon cracked black pepper (optional)

INSTRUCTIONS Using your best surgeon’s hand, remove every trace of fat from the meat. Don’t skip this step. Meat can be cured, whereas fat cannot. If you leave fat on the meat, it will likely go rancid later on.

Lay all of the meat between 2 clean kitchen towels and press out as much of its moisture as you can. Facilitate this process and help the meat tenderize by pounding it using your favorite implement (a sturdy mug, a hammer, or a meat tenderizer).

In a bowl, toss the meat with the salt, soy sauce, sugar, and garlic with your hands, adding chile flakes and pepper if you wish. Note that the addition of the pepper will give the jerky a nice zing.

Place a rack over a large rimmed baking sheet covered with foil, and rub the rack lightly with oil. Lay the meat over the rack in a single layer, making it as flat as possible, without pieces touching. Refrigerate, uncovered, for 24 hours. This will help marinate the flavor into the meat and shorten the drying process.

Preheat the oven to 150°F, if you can. If your oven can’t go lower than 170°F, which is the case with most modern ovens, set it to its lowest temperature and keep the door ajar with a wooden spoon.

Dry the meat in the oven for 3 to 5 hours, checking it for the first time after about 3 hours. The jerky should not be brittle, but it should tear into strings and not look raw inside.

Allow the jerky to cool completely.

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