The anatomy of a perfect flank steak: how to cut for maximum jerky yield
What To Know
- Cutting flank steak for jerky may seem like a daunting task, but with the right techniques and a bit of practice, you can master this art and create delicious, homemade jerky.
- Use a sharp knife to carefully remove it by making a shallow cut along the edge and peeling it away.
- Cut the steak into thin slices at a 45-degree angle to the grain.
Cutting flank steak for jerky may seem like a daunting task, but with the right techniques and a bit of practice, you can master this art and create delicious, homemade jerky. This comprehensive guide will walk you through every step of the process, ensuring you get the perfect cuts for your jerky adventures.
Understanding Flank Steak
Flank steak is a lean cut of beef that is known for its bold flavor and slightly chewy texture. It’s a popular choice for jerky because of its ability to absorb marinades and seasonings well. Flank steak is typically long and flat, with a visible grain running through it.
Materials You’ll Need
- Sharp knife
- Cutting board
- Meat tenderizer (optional)
- Ruler or measuring tape (optional)
Step-by-Step Cutting Instructions
1. Trim Excess Fat:
Use a sharp knife to trim off any excess fat from the surface of the steak. This will help reduce shrinkage and improve the texture of the jerky.
2. Remove the Silver Skin:
Locate the thin, silvery membrane (silver skin) on the bottom of the steak. Use a sharp knife to carefully remove it by making a shallow cut along the edge and peeling it away.
3. Score the Steak (Optional):
To help the marinade penetrate deeper, you can score the steak by making shallow cuts across the grain. This step is optional but recommended for thicker cuts.
4. Cut Against the Grain:
Using a sharp knife, cut the steak into thin slices against the grain. The slices should be about 1/4 inch thick. Cutting against the grain will make the jerky more tender.
5. Trim the Edges:
After cutting the slices, trim off any uneven edges or thin pieces to ensure uniform drying.
6. Determine the Length:
The length of the jerky strips will depend on your personal preference. If you want longer strips, cut them to the desired length. For shorter strips, cut them in half or thirds.
7. Check for Consistency:
Make sure all the jerky strips are of similar thickness and length. This will ensure even cooking and drying.
Tips for Success
- Use a sharp knife to ensure clean cuts.
- Cut the slices against the grain to make the jerky more tender.
- Trim off any excess fat to reduce shrinkage.
- Score the steak for better marinade absorption.
- Make sure the jerky strips are of uniform thickness and length.
- Don’t overwork the steak, as this can make it tough.
Creative Ways to Cut Flank Steak for Jerky
- Cross-Cut: Cut the steak into thin strips perpendicular to the grain.
- Diagonal Cut: Cut the steak into thin slices at a 45-degree angle to the grain.
- Round Cut: Cut the steak into thin, round slices using a cookie cutter.
- Butterfly Cut: Cut the steak in half lengthwise, then flatten it out and cut it into thin strips.
Ending on a Sweet Note
Cutting flank steak for jerky is a rewarding experience that allows you to create your own delicious and flavorful snacks. By following these steps and incorporating some creative cutting techniques, you can elevate your jerky-making skills and impress your taste buds. Remember, practice makes perfect, so don’t be afraid to experiment and find the cutting style that suits your preferences.
Frequently Asked Questions
Q: What is the best way to cut flank steak for jerky?
A: Cut the steak against the grain into thin, uniform slices. Trim off any excess fat and score the steak for better marinade absorption.
Q: How thick should I cut the jerky strips?
A: Aim for slices that are about 1/4 inch thick. This thickness will allow the jerky to dry evenly and retain its tenderness.
Q: Can I cut flank steak for jerky without scoring it?
A: Yes, scoring is optional. However, it helps the marinade penetrate deeper, resulting in more flavorful jerky.
Q: What is the best way to store homemade jerky?
A: Store the jerky in an airtight container in a cool, dry place. It can last for up to 2 weeks at room temperature or up to 6 months in the refrigerator.
Q: How long should I marinate the flank steak before making jerky?
A: Marinate the steak for at least 12 hours, or up to 24 hours, for optimal flavor absorption.