Homemade Dried Beef Jerky

Prepare the seasonings.

Beef flank, cut into long strips about the thickness of a thumb. Cut along the grain for better texture, and you can also tear it into shreds to eat. Cut from one end to the other without cutting through, then cut back from that end again, still without cutting through. Repeat this process, and once done, lift it to form one long strip, convenient for drying.

Add all the seasonings, knead evenly, cover with a plastic wrap, and refrigerate for 24 hours to allow the flavors to absorb. If possible, knead it again during this time for better results. Once the marinating time is up, take it to the balcony and hang it to air. After two or three days, when it feels firm and no longer soft in the middle, it is ready to be steamed.

After drying, cut into pieces the length of a little finger, then spread them flat in a steamer and steam on high heat for 45 minutes. Take them out and lay them out on the balcony to air-dry for about half a day. Once there is no moisture, put them in a box and store in the refrigerator. Take them as needed!