Beef Jerky Home Project- A Success!

Husband and moi decided to extend the meat drying time from 12 hours to 18 hours. With this, the jerky became chewy and dry enough but not too chewy that it would torture our jaws to munch it. The flavor is very good; the saltiness is just right and the sweetness is mild but it is not spicy enough for our spicy palette. So, I will modify this recipe, the next time I do this.

Cost: $40.00 for the beef, bungee cords, and airconditioner filters inclusive of the liquid smoke, onion powder and Worcestershire sauce. Add the honey and soy sauce and you'd spend more.

To do this jerky, you'd spend like at least $50.00 total. But consider this: the second yield should not be too painful in the pocket since by then you already have the basic tools and ingredients to use. You only needed to buy the flank steak! Hopefully, next time, I could find a butcher elsewhere who could cut the flanks with an electronic knife, so the jerky could be as thin as a perfect bacon should be! Ciao!