London Broil: From Dinner to Daredevil Delight? Can You Jerky It?
Let's face it, sometimes that London Broil on sale at the supermarket looks mighty tempting. Visions of sizzling steaks dance in your head, but then reality hits – you're not exactly a grill master. Fear not, fellow carnivore, for there's a hidden adventure lurking within that budget-friendly cut: the potential for epic jerky!
But First, What the Heck is London Broil?
Hold the phone there, pardner. You might be thinking London Broil is some fancy, imported cut from across the pond. Nope! It's actually a butcher's term for flank steak, usually cut from the top round. Think of it as the Mary Sue of meats – lean, affordable, and pretty darn versatile.
So, Can You Turn Your London Broil into Beef Jerky? You Bet Your Boots You Can!
Absolutely! In fact, London Broil is a great choice for jerky beginners. Here's why:
- Lean Machine: Jerky needs to be lean, and London Broil fits the bill perfectly. Fat doesn't dry well and can go rancid, so minimal marbling is your friend.
- Budget Bonanza: Let's be honest, jerky can be pricey. London Broil is a steal compared to some pricier cuts like flank steak.
- Flavor Flexibility: London Broil is a blank canvas for your jerky dreams. Think teriyaki, spicy sriracha, or go classic with a good ol' salt and pepper.
Now, here's the kicker: London Broil might not be the most tender cut, so your jerky might have a bit more chew than store-bought varieties. But hey, a little extra effort on your molars just adds to the satisfaction, right?
Okay, I'm In! How Do I Turn My London Broil into Jerky Greatness?
Glad you asked! Making jerky isn't rocket science, but there are a few key steps. Here's the skinny:
- Slice it Thin: Think against the grain, nice and thin (around 1/8 inch) for even drying.
- Marinate Like a Boss: This is where the flavor magic happens. Soy sauce, Worcestershire sauce, spices – get creative! Just remember, some sugars like honey can help tenderize and add a touch of sweetness.
- Dehydrate or Bake? The Choice is Yours: Dehydrators are ideal, but your oven on low heat (around 160°F) can work too. Just be patient and keep an eye on it to avoid burning.
- Bend, Don't Break: Once dried, your jerky should be pliable, not shatter like a stale cookie. Patience is key!
Important Note: Don't skip the safety stuff! Proper drying and storage are crucial to prevent bacteria growth. Check online resources for specific temperatures and times.
FAQ: Because We Know You Have Questions
- How thin should I slice the London Broil? Aim for around 1/8 inch thick, sliced against the grain.
- How long should I marinate the London Broil? At least 6 hours, but overnight is ideal for maximum flavor infusion.
- What temperature should I use for dehydrating? Most dehydrators have a jerky setting, but generally aim for 145°F to 160°F.
- Can I use my oven to make jerky? Yes, but set it low (around 160°F) and keep a close eye on it to avoid burning.
- How long will my homemade jerky last? When stored properly in an airtight container in the fridge, your jerky can last for up to 2 weeks.
So there you have it, folks! With a little know-how and a daring spirit, you can transform your London Broil from a potential dinner dud into a jerky masterpiece. Now get out there, grab that cut of meat, and unleash your inner jerky Jedi!
