The Best Beef Jerky
Beef Jerky is delicious and truly caveman comfort food. Even though you may think it is impossible to make at home and requires culinary wizardry, it does not. This is the BEST simple recipe for homemade jerky! Using our Cuca Salts for Meat gives it a unique savory tropical flavor of Bali and we think you will find it’s irresistibly delicious!
|900 grams||flank steak (or eye or top round steak)|
|1/4 cup||low-sodium soy sauce|
|2 tbsp||worcestershire sauce|
|1 tsp||liquid smoke|
|1 tbsp||Cuca Salts for Meat|
- Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a classic chewier beef jerky) or against the grain (which will be more tender). Put them in a large mixing bowl.
- In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the large mixing bowl. Refrigerate for at least 30 minutes, or up to 1 day.
- Heat oven to 80°C. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks.
- Bake until the beef jerky is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Eat whenever you need to smile. Keep in the chiller for up to 1 month.