The process of making pastrami is similar to that of making beef jerky, so it’s only fitting that the two should meet in flavorful harmony. Yep, that’s right, we’re making jerky taste like your favorite deli meat!
Ingredients for Pastrami Jerky
- 3 lbs. of flank steak
- half a cup of soy and Worcestershire sauces
- ¼ cup of brown sugar
- ½ tablespoon of diced garlic
- 2 tablespoons of both ground pepper
- 2 tablespoons of coriander seed.
To begin, we’re going to cut three pounds of flank steak into thick slices (between ¼ and ½ inch in thickness).
Then, mix the above ingredients and the meat in a large Ziploc bag and store it overnight. The longer it’s mixed together, the more bold and flavorful the jerky will be.
The following day, remove the bag from the refrigerator and allow it to cool back to room temperature.
Then, follow the following instructions:
- Preheat your oven to 180° F.
- Ready a cooking tray by oiling it down with cooking spray and place it near your strips.
- Remove the meat strips from the bag, making sure to dry them before placing them on the cooking tray.
- Place the beef strips on the cooking tray and give them a fair amount of space for air circulation.
- Sprinkle over the beef with 2 tablespoons of both ground pepper and coriander seed.
- Place the tray on the bottom rack of the oven, making sure to leave the door slightly ajar so you don’t accidentally overcook the meat. Remember, we’re just simulating the dehydration process using our oven.
It will take between two and four hours for the beef to fully dry out, depending on your oven’s temperature and your meat’s thickness.
Check it frequently so it’s dehydrated to your liking and enjoy.
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy