Lately, I have been receiving messages regarding the possibility of using London broil as a jerky meat. For those of you who are not quite familiar with this ingredient, London broil is a type of beef delicacy. It has been marinated and broiled until it becomes edible and palpable to the tongue.
Because of this, people are baffled if you can still convert this meat delicacy into a jerky. Even I was skeptic about this at first. But later on, I was able to experiment with this recipe. In short, I was successful in making a London broil jerky. Surprisingly, it was not as difficult as I thought to be.
Of course, I am a benevolent person. Therefore, I will be sharing this recipe with you. All you need to do is to acquire all the ingredients that I have listed in this article. Do not also forget that you need some tools to make this jerky. Let’s get started!
How to Make London Broil Jerky
- London broil (2 pounds)
- Worcestershire sauce (3/4 cup)
- Coconut Aminos (3/4 cup; substitute to soy sauce)
- Smoked paprika (1 tablespoon)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Red pepper flakes (1 teaspoon)
- Honey (1 tablespoon)
- Black pepper (1 tablespoon)
Preparing the Meat
You need to purchase a pre-made London broil or make it by yourself. Assuming that you have this meat already, start slicing it into strips. It would be better if you would slice the meat with the grain. I know that the jerky will acquire a tough texture after this. However, you should know that jerkies are meant to be this way.
It is pretty given that the jerky would become chewable if you slice the meat against the grain. But if you will opt this method, the jerky will gain a different texture. And when it comes to jerky, the texture is very important!
If you have difficulties in slicing the London broil, you need to put it in your freezer first. It would make the meat firm so that you can slice it easily.
Making the Marinade
Creating the marinade is pretty easy. Just mix all the ingredients that I mentioned above into a large bowl. Use a spoon to mix them thoroughly until the mixture gets the right flavor. As you have noticed, I have used coconut aminos instead of soy sauce. This particular condiment tastes like soy sauce. But its overall nature neutralizes the saltiness of the marinade.
Once done, you can already coat your meat strips into the marinade. If possible, use your hands in coating the meat to ensure that meat will acquire the taste that it deserves.
Now, you need to cover the bowl with a plastic cellophane and place it inside your refrigerator. Let it stay there around 6 to 12 hours, or until such time the marinade will blend perfectly with the meat.
After the marination process, remove the meat from the bowl. Since you don’t anymore use to the marinade, you can throw it already. Put the meat strips on a baking rack and use paper towels to dry them off. Wipe the surface gently until all the visible fluids are gone.
Alternatively, you could also dry the meat by refrigerating them once again. The refrigeration should be around 15 to 30 minutes, or until such time the meat strips has thoroughly dried off.
There are various ways to dehydrate the meat so that it becomes a jerky. You can either use an oven, gas smoker, or food dehydrator. Regardless of which of these heating devices you will choose, you should crank the temperature around 150 to 160 degrees Fahrenheit.
You might have noticed that the temperature is not as high as other jerky recipes. You have to take note that London broil is a cooked meat already. Therefore, you should not subject it anymore to extreme temperatures. Otherwise, you will get nasty results.
If you are going to use an oven, make sure that the door has a slight opening. In this way, the internal moisture has a means to escape, aiding in the efficiency of the dehydration.
Meanwhile, gas smokers usually come with vents to relieve the moisture out.
Food dehydrators, on the other hand, doesn’t require such, as they have their separate mechanism to control the moisture effectively.
How to Tell If The Meat is Already a Jerky
With this given temperature, the meat should become jerkies already after 6 to 8 hours. Sometimes, it could extend up to 10 hours, depending on the thickness of the meat. You can easily determine if the meat is already a jerky by testing its texture. If you can bend it without breaking, then you have already a bonafide London broil jerky.
Storing the Jerky
Some of you might not consume the jerky right away. Therefore, you should store this treat in an airtight container to prevent quick spoilage. If you place the container in your refrigerator, the jerkies that are inside it will last for around a month. If you put in the freezer, the jerkies would remain consumable for three to four months.
Jerkies have naturally long lifespans. After all, you have prepared them through dehydration. This particular procedure is a food-preservation method. Specifically, you are removing any liquid that is in the meat so that bacteria and other spoil-causing organisms would have no place to grow anymore.
As you can see, making a London broil jerky is not that difficult. Although it is true that this recipe is quite new, it is not really in the realms of the impossible. Just take time for preparing this delicious treat. I am sure that you can make your own jerky as long as you have followed the instructions that I have given you!
Of course, it is also necessary that you have pick only the freshest of ingredients out there. Your delicacy will certainly be delicious and safe if you will do this. Moreover, proper kitchen etiquette and hygiene will easily hamper any instance of foodborne illnesses.
If you have any questions, comments, or suggestions, just feel free to ask me. I am just right here!