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How To Be A Jerky Boy


In order to judge America’s best jerky in our August issue, our intrepid reporter Molly Young turned to Top Chef judge Tom Colicchio and his team of gourmet gladiators. As it turned out, Shane McBride – chef de cuisine at Colicchio & Sons restaurant – is a bit of a cured meat maestro, and selflessly provided his homemade jerky recipe for our readers’ enjoyment. Because we here at Maxim are serious journalists, we recognized the irresponsibility in sharing a recipe without first testing it ourselves, and Shane’s was indeed killer.
 
This weekend we decided to up the stakes, and test out a recipe of our own. Where Shane went for classic steakhouse flavors (see: Worcestershire sauce), this time out we wanted to go Asian: salty sweet, spicy. Using Shane’s directions as a model for the basic ingredients (soy sauce, sugar) and the curing/cooking process, we got our gear together for a long day of jerking it.

 
Ingredients:
5 lbs of London Broil
2 cups soy sauce
1 cup Thai fish sauce
1 cup dark brown sugar
1 cup molasses
½ cup Sriracha hot chili sauce
1 tbsp sesame oil
2 tbsp dried red pepper
1 tbsp ground black pepper
1 tbsp liquid smoke
2 tsp Chinese five spice
1 tsp cayenne pepper
6 cloves garlic
 
 
1. Freeze the meat overnight – this makes it easier to slice evenly.

2. Slice the meat into three-inch long, 1/4 inch thick pieces using a sharp, heavy knife; we went with an 8.25 inch Shun Pro Deba Knife.

 

3. Take all the ingredients and mix together in a bowl; the above amounts are approximate – just do it ‘til it tastes right to you.

 

4. Marinade the meat in a Zip Lock bag for 12 to 24 hours.

 

5. We don’t have a smoker, so we laid the meat out on a baking tray (well, 5 different baking trays. 5 lbs of meat makes for a lot of jerky).

 

6. Set your oven to 180 degrees, and cook meat for four hours, turning over halfway through.

 

7. Remove the trays when the meat is dried but flexible. You don't want it to be brittle, because the meat will keep drying after you take it out.

 

8. And there you have it, a deliciously hard-core snack that will make you the most popular guy in your office, at the party, or with a loved one. A loved one who really digs meat.