Beef Burke-y Recipe
Daily Value: 8%
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||2µg||0%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house
- Two 20-ounce dry-aged rib-eye steaks, about 1-1 1/2 inches thick
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon ground fennel seed
- 1/2 teaspoon paprika
- 1/2 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 cup molasses
Cut the steaks into 1/8-inch thick strips and toss with the remaining ingredients (except the molasses) in a bowl.
Brush on the molasses; then place into a dehydrator at 150 degrees for 10-12 hours. Remove and serve.
Recipe DetailsServings: 20
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