Servings | Prep Time |
2-4servings | 10minutes |
Cook Time | Passive Time |
3hrs | 3hrs |
|
|
Tips Use lean cuts of beef for making jerky. I really like flank steak, but eye of round or top or bottom round are also good options and a little more economical.
Slice the beef as thin as possible. For tender jerky, slice meat against the grain; for chewier, slice with the grain. Freezing steak for a few hours allows you to slice it very thinly.
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