Slice flank steak <1/4" thick against the grain. Lightly salt and
heavily pepper both sides. Dredge in flour and fry hot in peanut oil.

--Bryan

"BOBOBOnoBO®" > wrote in message
oups.com
> Slice flank steak <1/4" thick against the grain. Lightly salt and
> heavily pepper both sides. Dredge in flour and fry hot in peanut oil.
>
> --Bryan

Why? Slice it about 1/8" across the grain, season lightly with soy sauce,
sugar and some garlic.
Smoke for about 4 to 6hours @ about 150 (or dry over night in a dehydrator)
and you'll make a pretty good jerky. Nothing fried.

BOB
hot sauces and/or peppers optional

On Jun 24, 1:54 pm, " BOB" > wrote:
> "BOBOBOnoBO®" > wrote in message
>
> oups.com
>
> > Slice flank steak <1/4" thick against the grain. Lightly salt and
> > heavily pepper both sides. Dredge in flour and fry hot in peanut oil.
>
> > --Bryan
>
> Why? Slice it about 1/8" across the grain, season lightly with soy sauce,
> sugar and some garlic.
> Smoke for about 4 to 6hours @ about 150 (or dry over night in a dehydrator)
> and you'll make a pretty good jerky. Nothing fried.

It was seriously tender. The flour was nicely browned. It was
healthy because the meat was lean, and peanut oil has a nice fatty
acid profile. It was delicious.
Also, no thanks to sugar in my jerky.
>
> BOB
> hot sauces and/or peppers optional

Had ancho chile enchilada sauce on chips last might for movie snack
(Harry Potter POA). Ancho powder, garlic powder, water, cornstarch,
salt.
My 5 YO was happy with cookies.

--Bryan