1 lb London Broil
½ cup red wine
3 tablespoon fish sauce
½ teaspoon black pepper
¼ teaspoon Curing Salt (Prague Powder #1)
Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and a more consistent width.
Add the red wine, fish sauce, and black pepper in a container or zip lock bag and mix together.
Remove beef from the freezer and slice against the grain between ⅛"-¼" thick.
Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
After marinating, remove and dry the strips with paper towels. Place sliced beef on a rack in the middle of the oven.
Turn oven on to the lowest temperature setting available and prop the door open with a wooden spoon. (170 degrees is ideal, no higher than 200 degrees)
Dry jerky for 4-12 hours. (cooking time will vary on thickness of jerky)
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.
Calories: 141kcal | Carbohydrates: 1g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 906mg | Potassium: 399mg | Calcium: 25mg | Iron: 2mg
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