2 lbs. flank steak, cut into thin strips, about 1/8 inch thick. (see note below)
2 tsp liquid smoke (see note below)
1/2 cup water
1/2 cup white vinegar
1/4 cup pineapple juice (see notes below)
2 tsp toasted sesame oil (dark color)
2 Tbsp honey
6 cloves garlic, flattened (see this video for easy peeling)
1 medium yellow onion, finely chopped
2 tsp freshly ground black pepper
2 Tbsp salt
2 tsp red pepper flakes
1/4 tsp cinnamon, ground
1 tsp ginger, ground
1/8 tsp cloves, ground
1. Combine marinade ingredients, bring to a boil and simmer for 20 minutes.
2. Remove from heat, add 2-1/2 cups of cold water and liquid smoke.
3. Cool marinade completely before adding to meat in a 1 gallon freezer zip bag.
4. Remove as much air as possible from bag before sealing.
5. Refrigerate for 2-3 days before drying, kneading the bag once or twice a day.
6. Drain the meat in a colander for about 5 minutes.
7. Dry for 6-8 hours in your dehydrator on the meat setting.
8. Let cool completely then store in airtight container.
Will keep at room temperature for weeks.
It is important to use the leanest meat possible as fat can lead to spoilage. Trim as much fat from your meat as possible before cutting into strips.
If you don’t drain your meat before putting it in the dehydrator, you will end up with a mess under your dehydrator as it drys.
Regarding pineapple juice: Commercial pineapple juice used to be legal, but is no longer so. See this post. Either make your own pineapple juice, substitute fresh orange juice or eliminate all together.
Regarding liquid smoke: I covered this somewhat controversial topic in my Barbecue Sauce #2 recipe notes. Be sure to review.