Author Topic: Expected Flank Steak Jerky  (Read 3139 times)

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Offline Hot Wheels

  • Backyard Classic Chef
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Expected Flank Steak Jerky
« on: February 06, 2010, 12:50:41 AM »
A few weeks ago, My wife presented me with an assortment of meat to BBQ. One of the items was a Flank Steak. I unintentionally made killer jerky which is expected every time I fire up the Gator!

1. Butterfly the Flank (so its about 3/8"-1/2" thick)
2. Rub with Yoshida Sauce or Worcestershire
3. Salt & Pepper or your favorite rub/seasoning
4. Forget about it in the pit (so it completely becomes red bark)
5. Tear it apart and enjoy!

I make this every time we use the pit. It doesn't take up a lot of space and is simple to do. 3-4 hours at <200 on the out temp gauges.

There are no real rules except for time and temp.