Beef Jerky

Beef Jerky


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

Beef Jerky

  • 1 1/2 to 2 pounds flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
  • 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

34 Comments

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  1. 1
    Mike Foster

    Making some of this beef jerky today. Although I use a food dehydrator that has an option to use just a fan. So excited to try it out!

  2. 2
    Lee Watkins

    I’ve made about 20 different jerky recipes. This is the absolute best. I use eye of round as my meat. I just can’t eat enough and make a batch every week. It’s expensive, but worth it. My dog only eats this for her treats also. She won’t touch pupperroni anymore!

  3. 3
    Bob Truppi

    This is the best jerky, making a batch ‘cause I got a craving and time, with quarantine and all, with the prices they’re charging for meat right now this might be the most expensive (per unit of measure) of Altons Recipes I’ve ever made!

  4. 4
    Joe

    Some people stock up on toilet paper to be prepared. I make Alton’s jerky!

    It tastes good and helps me forget what I was even worried about.

  5. 6
    Gary Goldberg

    Just making another batch of Mr. Brown’s fine jerky. It’s my go-to recipe. I’m drooling over the meat aroma filling the house already. Thanks!

  6. 7
    Eric

    After leaving the previous post I looked up the pH of Worc sauce and found it about 3.8. This is below the 4.5pH that seems to be recommended to kill botulism. So, if I had to guess it would be the pH that would provide that protection without heat. Any thoughts?

  7. 8
    Eric

    I was reading other forums on making jerky and wanted to get your take on the botulism thing. They reference a FDA document on either nitrate curing or heating above 160F prior to drying. How is it that your recipe requires no heat and is safe from botulism? Is it the acidity from the worcestershire and the soy or is it the salt–or combination? Also, I’m not a big fan of a lot of soy. If I replaced the same quantity of salt in, say, half of the soy content in this recipe would that provide the same protection?

  8. 9
    Julie Sirhall

    I’m so glad you are here on this earth to do all the things I have in my imagination but are afraid to do. You do all the hard work and I sit back and make all your recipes with ease. I just love you and all the fun ways you make cook exciting.
    Julie Sirhall
    Boise Idaho

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