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. 3

    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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