Beef Jerky

Beef Jerky

Don’t be a jerk! Get going on a batch of my jerky.

Beef Jerky
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  1. 1 1/2 to 2 pounds flank steak
  2. 2/3 cup Worcestershire sauce
  3. 2/3 cup soy sauce
  4. 1 tablespoon honey
  5. 2 teaspoons freshly ground black pepper
  6. 2 teaspoons onion powder
  7. 1 teaspoon liquid smoke
  8. 1 teaspoon red pepper flakes
  9. Special equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
  1. Trim the steak of any excess fat, put it in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.
  2. Remove the steak from the freezer and thinly slice the meat, with the grain, into long strips.
  3. Put the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move them around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.
  4. Remove the meat from the marinade and pat it dry. Evenly distribute the strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium. Dry the meat for 8 to 12 hours. (If using a commercial dehydrator, follow the manufacturer's directions.)
  5. Once dry, store in an airtight container in a cool, dry place for up to 3 months.
Alton Brown Blowhard 3000 for Beef Jerky


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  1. 1

    Using rump roast, cut with the grain (had to look that up just to make sure), skipping the ‘liquid smoke’ but adding brown sugar and some heat ingredient, drying on wood stove. Cold outside. I got all day. This is going to be fine.

  2. 5

    The recipe is great no matter what you use to dry it! I have an actual dehydrator but you can also do it on a pellet grill set to “smoke”. (Leave out the liquid smoke… not needed.) The fun is in the making and yes Jon… it will be tough and a little “hard to eat”. Why do you think they call it “Jerky”! I’ve also used eye-of-round. Slice into 1″ steak slabs, partially freeze, then slice into thin strips.

  3. 7

    I love this stuff.. I always add Cayenne pepper to mine to give it some kick! I’d like to make a sweeter version, any ideas on what I would use to achieve this or would I just add more honey? Thanks in advance

  4. 8

    I didn’t have red-pepper flakes, so I substituted with ground Sichuan peppercorns (yeah, I had those sitting around instead of red-pepper flakes). I thought it really made for an interesting addition to the flavor. Definitely worth trying if you can get your hands on some.

  5. 9

    It actually does matter which way the air flows. If you put the filters on the back of the fan so that the fan pulls air across the filters you risk not having enough airflow inside the fan itself which risks overheating the motor and burning it out. Also why you wouldn’t want to do a push pull configuration.

  6. 10
    Jon Gardner

    This is the best jerky I’ve ever had in my life. I make it every summer and it’s the perfect snack to munch on the trail when I’m hiking or camping.

    Pro-tip: Costco normally sells 3-4lb. packages of flank steak at ~$7/lb which works out perfectly for a double-batch. Costco also sells large tubs of Pub Mix which happens to make a perfect storage vessel for your jerky once it’s empty. The cheapest AC filters I can find are a 3-pack at Lowe’s for $8.99.

  7. 12

    “…and thinly slice the meat, with the grain, into long strips” Isn’t slicing with the grain, going to make the jerky very tough and hard to eat?

  8. 15

    Doesn’t really matter which direction the air flow. It’s either going to pull or push air around the meat. Either way air is going to dry the meat.

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