Smoky Jalapeño Beef Jerky!
2 pounds flank steak trimmed
32 toothpicks
Marinade
3/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire
1 tablespoon Sriracha 1.5 tablespoons kustomspices and Smoky jalapeño pepper salt
Mix well add your steak slices make sure to thoroughly coat all pieces cover and refrigerate overnight
Using wooden toothpicks skewering through about half an inch from the top repeat with all other pieces remove all but one rack in your oven and place the rack in the second slot from the top cover the bottom of your oven with foil and place another foil line sheet pan on top do not cover the bottom if you have a gas oven blocking your vents hang your steak strips like with the toothpick place up and over this will allow the marinade to drip off and dry out the steak while cooking
set your oven to 175°F after 30 to 40 minutes remove the foil covered sheet pan with the marinade drippings this is important to prevent the oven from steaming
continue cooking an additional 1.5 hours or until your sticks are fully dried and firm remove the tooth fixed and they are ready store in an airtight container one week in pantry or up to one month in the fridge
Recipe from chef Genevieve
32 toothpicks
Marinade
3/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire
1 tablespoon Sriracha 1.5 tablespoons kustomspices and Smoky jalapeño pepper salt
Mix well add your steak slices make sure to thoroughly coat all pieces cover and refrigerate overnight
Using wooden toothpicks skewering through about half an inch from the top repeat with all other pieces remove all but one rack in your oven and place the rack in the second slot from the top cover the bottom of your oven with foil and place another foil line sheet pan on top do not cover the bottom if you have a gas oven blocking your vents hang your steak strips like with the toothpick place up and over this will allow the marinade to drip off and dry out the steak while cooking
set your oven to 175°F after 30 to 40 minutes remove the foil covered sheet pan with the marinade drippings this is important to prevent the oven from steaming
continue cooking an additional 1.5 hours or until your sticks are fully dried and firm remove the tooth fixed and they are ready store in an airtight container one week in pantry or up to one month in the fridge
Recipe from chef Genevieve