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1
Trim the steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
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2
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
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3
Place the strips of meat along with all of the remaining ingredients into a large, plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 8 to 12 hours, shifting the contents at least once to ensure the strips get evenly marinated.
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4
Remove the meat from the brine and pat dry.
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5
IF USING AIR FILTERS:
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6
Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium.
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7
IF USING OVEN RACKS:
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8
Place the box fan so that it is blowing air upwards, elevated at least 1 foot off the surface it is on. Place paper towels over it, and then place the first of the oven racks on the paper towels.
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9
Fill each rack with jerky strips, stacking them so there is room for airflow between the individual racks. Once finished, place another layer of paper towels over the last rack to keep dust out. Make sure they are well secured; wrapping them under the racks works well. Turn the fan to medium.
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10
Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
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11
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
