How To Make Beef Jerky – Flank Steak Beef Jerky Recipe

Ingredients

Flank Steak

Mountain Seasonings Jerky Cure & Seasoning – Cracked Pepper N Garlic

Apple Wood

Pecan Wood

Fogo Premium Black Lump Coal

Accessories Needed:

Tongs

Flank Steak Beef Jerky Recipe

How Long Do You Smoke Flank Steak Beef Jerky?

Flank steak beef jerky takes 7 hours to smoke.  This time can vary depending on how dry you like your homemade beef jerky.  It’s always good to taste it when you get 5+ hours to see when to pull the flank steak beef jerky off the smoker.

Homemade Flank Steak Beef Jerky Recipe – Cooking Steps

I wanted to make this post showing you how to make beef jerky.   

I was looking and the best meat for beef jerky is Flank steak.  

I am going to do a test with multiple cuts side by side in the future, but if you’re looking to make homemade beef  jerky, flank steak looks like the best meat for beef jerky.  It’s a pretty tender cut. 

• Note – you should be able to do this in your oven as well, although I recommend the smoker.

#1 – Trim all of the fat off of your flank steak

#2 – Cut the flank steak with the grain in ¼-½ piece strips. (my pieces were about ½)

#3 – Season the flank steak with Mountain Seasonings Jerky Cure & Seasoning – Cracked Pepper N Garlic. 

#4 – Put the Seasoned flank steak into a zip lock bag and put in the refrigerator for 24 hours if you cut your strips ¼ inch and 48 hours if you cut your strips ½ inch.

Here is what the flank steak looks like after 48 hours.  Notice the color change.

#5 – Heat your grill to 200 degrees and put the wood of your choice on for smoke.  I used Apple and Pecan for this flank steak beef jerky.  I started this at 8:00 AM.  I laid the meat on the grate, but if you have hangers – you can smoke a lot more meat at one time.

#6 – 12PM noon – I flipped the flank steak – notice it’s starting to look like beef jerky..

#7 – I let the flank steak beef jerky smoke for another 2 hours and pulled it off at 2PM.  

I highly recommend this flank steak beef jerky recipe for anyone, beginner of not. It’s not difficult and the meat is tender but firm (if that makes any sense)

I’m going to do a test next with Flank Steak, Eye of Round, Bottom Round, Top Round (London Broil)  and Sirloin to see if any cuts can beat the flank steak beef jerky. I’ll link to the post when it’s live.