How To Cut Flank Steak For Jerky: A Simple, Step-by-step Guide!

Jerky, a delectable and portable snack, is a culinary delight that can be crafted from various cuts of meat. Among these, flank steak stands tall as an exceptional choice due to its leanness, affordability, and rich flavor. However, to achieve the perfect jerky, it is crucial to master the art of cutting flank steak correctly. This comprehensive guide will provide you with step-by-step instructions, tips, and tricks to ensure that your flank steak jerky is a savory success.

Understanding Flank Steak

Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It is known for its distinct grain pattern, which runs diagonally across the steak. This grain pattern plays a significant role in determining the tenderness and chewiness of the jerky.

Step-by-Step Cutting Instructions

Step 1: Trim the Fat

Before cutting the steak, it is essential to trim off any excess fat. This will help reduce the greasiness of the jerky and allow for more even drying.

Step 2: Remove the Silver Skin

Flank steak often has a thin layer of silver skin on one side. This tough membrane can make the jerky chewy if left intact. Use a sharp knife to carefully remove the silver skin by making a small incision and peeling it away.

Step 3: Cut Against the Grain

The key to tender jerky is cutting against the grain. This means slicing the steak perpendicular to the diagonal grain pattern. This will result in shorter muscle fibers, making the jerky easier to chew.

Step 4: Slice Thinly

The thickness of the jerky slices will affect the drying time and texture. Aim for slices that are approximately 1/4 inch thick. This will ensure that the jerky dries evenly and has a satisfying bite.

Step 5: Cut into Strips

Once you have sliced the steak thinly, cut it into strips with the desired width. The width of the strips is a matter of personal preference, but most people prefer strips that are about 1-2 inches wide.

Tips for Cutting Flank Steak

• Use a sharp knife to ensure clean and precise cuts.
• Cut the steak in a single motion to avoid tearing the meat.
• If the steak is too thick, consider freezing it slightly before cutting.
• If you want to make large batches of jerky, consider using a meat slicer for consistency.

Marinating and Drying Your Jerky

After cutting the flank steak, you can marinate it in your desired flavors before drying. The marinating process enhances the flavor and tenderness of the jerky. Once marinated, hang the strips in a dehydrator or oven until they are dry and chewy.

Takeaways: The Art of Perfect Flank Steak Jerky

Mastering the art of cutting flank steak for jerky is a skill that will elevate your jerky-making endeavors. By following the steps outlined in this guide and incorporating the tips provided, you can create mouthwatering jerky that will satisfy your cravings and impress your friends and family. Remember, the key to success lies in precise cutting, proper marinating, and patient drying.

Frequently Asked Questions

Q: What is the best way to marinate flank steak for jerky?

A: There are many different marinade recipes available, but a simple combination of soy sauce, Worcestershire sauce, brown sugar, and spices is a great starting point.

Q: How long should I marinate flank steak for jerky?

A: The marinating time will vary depending on the thickness of the steak and the desired flavor intensity. As a general rule, aim for at least 4 hours, but overnight marinating is recommended.

Q: What is the ideal drying temperature for flank steak jerky?

A: The optimal drying temperature for flank steak jerky is between 145°F and 165°F. This range will ensure that the jerky dries evenly without becoming overcooked.