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Seedy Date Bars

Course: Breakfast
Keyword: Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Seedy Date Bars, Snacks

Seedy Date Bars

Alton Brown's Seedy Date Bar Recipe
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars
Seldom do so many superfoods come together in a recipe you would actually want to eat.
Packed with dates, dried apricots, and nutrient-dense seeds like pumpkin, chia, and flax, these bars are best consumed for breakfast or anytime a quick energy boost is required.
This recipe first appeared in EveryDayCook.
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  • 8 ounces Medjool dates, pitted
  • 4 ounces dried apricots
  • 1 ounce crystallized ginger
  • 1 tablespoon orange zest, from 1/2 orange
  • 1/2 teaspoon kosher salt
  • 1/2 cup pepitas or green pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 1 tablespoon flaxseed
  • 1 tablespoon sesame seeds

Specialized Hardware

Digital kitchen scale
Food processor
Alton Brown's Seedy Date Bar Recipe
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars

Procedure

  • Line an 8-by-8-inch pan with parchment paperSpritz the baking pan with water to help hold the paper in place. and set aside.
  • Combine the dates, apricots, ginger, orange zest, and salt in the bowl of a food processor and blend until the mixture forms a thick paste, about 1 minute. Stop to scrape down the sides of the bowl one time.
  • Set a 12-inch skillet over medium-low heat. Add the pepitas to the pan and cook, tossing occasionally for 1 1/2 minutes, then add the sunflower seeds and continue toasting for another 5 minutes. Finally, add the coconut, chia seed, flaxseed, and sesame seeds, and toast for 3 minutes. The mixture should be fragrant and the sunflower seeds and coconut flakes lightly browned.
  • Add the toasted seeds to the date mixture in the food processor and pulse 5 to 10 times or to desired consistency.
  • Scrape the mixture into the prepared pan and press into an even layer. Refrigerate for 2 hours, then cut into 12 bars with a pizza cutter. Store in an airtight container separated with parchment for up to 1 week.

Ricotta Latkes

 

Course: Sides & Salads
Keyword: Entertaining, Hanukkah, Holidays, Italian, Ricotta Latkes, Sides

Ricotta Latkes

Ricotta cheese latkes cooking on griddle
ACTIVE TIME: 35 minutes
TOTAL TIME: 12 hours 35 minutes
Yield: 10 servings
Ricotta cheese latkes with herbs and lemon zest are a flavorful twist on tradition.
Prior to Columbus' famed voyage across the ocean blue in 1492, there were no potatoes in Europe; so no, this Hanukkah staple was not originally made with spuds.
Sicilian Jews made latkes with ricotta, resulting in a savory pancake worthy of celebration. Here's my take.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1 (15-ounce) tub whole milk ricotta
  • 1/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup roughly chopped parsley leaves
  • 2 tablespoons chopped chives
  • 1 1/2 teaspoons lemon zest
  • Freshly grated nutmeg

Specialized Hardware

Food processor
Electric griddle
Ricotta cheese latkes cooking on griddle
ACTIVE TIME: 35 minutes
TOTAL TIME: 12 hours 35 minutes
Yield: 10 servings

Procedure

  • Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
  • Whisk the flour, salt, baking powder, and baking soda together in a medium bowl and set aside.
  • Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
  • Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest, and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
  • Heat an electric griddle to 350ºF. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke; 5 latkes should fit comfortably. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.

Mean Green Smoothie

 

Course: Breakfast
Keyword: Dairy-Free, Drinks, Gluten-Free, Healthy, Mean Green Smoothie, Non-Alcoholic

Mean Green Smoothie

Green smoothie with kale, avocado, almond milk, and dates served in a large glass with a straw
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
An everything-but-the-kitchen-sink smoothie that packs a healthy punch with kale, avocado, almond milk, and dates.
How did this concoction come about? One day, I opened my fridge, took out everything that was green and blended it up with dates and almond milk. Pretty good, I must say.
I make one of these smoothies at the beginning of the week — pour myself one serving and dose the rest into ice cube trays, ready to be buzzed up at a moment’s notice.
This recipe first appeared on altonbrown.com.
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  • 12 fluid ounces almond milk
  • 6 pitted dates, quartered
  • 3 stalks celery, coarsely chopped
  • 1 lime, juiced
  • 1 small Granny Smith apple, cored and coarsely chopped
  • 1/2 English or hothouse cucumber, quartered
  • 1/2 avocado, pitted
  • 8 cubes ice
  • 1 cup kale, stems removed

Specialized Hardware

Blender
Green smoothie with kale, avocado, almond milk, and dates served in a large glass with a straw
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Combine all ingredients in the carafe of a blender. Begin blending at the lowest speed and slowly accelerate until you achieve a vortex. Blend on medium for 1 minute, then increase the speed to high and blend for 1 more minute. Serve immediately or pour into ice cube trays and freeze for later.

Pop Goes the Tart

 

Course: Breakfast
Keyword: Baking, Comfort Food, Desserts, Hacks, Pop Goes the Tart, Snacks

Pop Goes the Tart

ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 8 servings
Flaky homemade dough and store-bought jam combine forces in my copycat pop tart recipe.
When I was a kid, I had an affinity for prepackaged pastries filled with fruity goodness and designed to slide down the gullet of a toaster. A few years ago, while feeling nostalgic, I picked some up at the local megamart and realized they tasted...horrible. Clearly, my tastes had changed.
Instead of giving up on the breakfast treat I once so enjoyed, I decided to make them myself. After much trial and error, here's the result — and a fine result it is.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
Photo by Lynne Calamia
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Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 8 servings

Procedure

  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and vegetable shortening on medium speed until light. Reduce speed to low and add the eggs 1 at a time. Stop and scrape down the sides of the bowl. Add the flour in three installments, alternating with three installments of the milk. Add the vanilla during the last milk installment.
  • Form the dough into a log and place widthwise onto a 13-by-17-inch piece of parchment or waxed paper, and fold the paper over the dough. Using a half-sheet pan as a wedge, roll the dough into a log. This procedure tightens the log into a clean cylinder. Remove the waxed paper and slice dough into 16 (2-inch) rounds. Place on the half-sheet pan, cover, and chill for 1 hour.
  • Set two racks in the middle third of the oven and heat to 350ºF.
  • After the dough has chilled, roll each round outThink of this as more of a cookie dough — don’t worry about working it too much. to a 5- to 6-inch circle between two sheets of parchment or waxed paper. Fold over the edges of each round to create a rectangle. Roll out each rectangle to abut 1/4-inch thickness.
  • Match the 16 rectangles into 8 matching pairs. Brush one rectangle with the egg wash and top with 1 tablespoon of the jam, fruit butter, or preserves, spreading into an even layer about 1/2 inch from the edge. Top with another pastry rectangle. Use a fork to seal the tart by crimping the edge. Gently prick the top of the tart with the fork. Repeat with remaining dough and filling.
  • Bake for 25 minutes on a parchment paper-lined half-sheet pan until the edges just begin to brown. Remove to a wire rack to cool for 15 minutes. Enjoy warm, or cool thoroughly before storing in a zip-top bag for up to 1 week. Leftovers can be reheated in your friendly neighborhood toaster.
  • If you want to frost your tarts, slowly whisk the confectioners’ sugar and whole milk together in a small bowl. Paint the mixture onto the cooled tarts. Allow to dry before stacking, storing, and snarfing.

Butternut Squash (Pumpkin) Bread

Course: Breads
Keyword: Baking, Breakfast, Brunch, Butternut Squash (Pumpkin) Bread, Fall, Snacks, Thanksgiving

Butternut Squash (Pumpkin) Bread

Alton Brown Pumpkin Bread Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 1 (9-inch) loaf
Confession: This was originally pumpkin bread, but when we wanted to test it in summer and couldn’t get ahold of any fresh pumpkins, we subbed butternut squash. Guess what? It’s better. Way better.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 5 of Good Eats.
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  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound fresh butternut squash, peeled and seeded, cut into chunks
  • 1/2 cup hulled pumpkin seeds, toasted

Specialized Hardware

Digital kitchen scale
Food processor
Alton Brown Pumpkin Bread Recipe
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 1 (9-inch) loaf

Procedure

  • Crank the oven to 325ºF.
  • Take the flour, cinnamon, baking soda, baking powder, and salt for a spin in your food processor, then move them to a large mixing bowl.
  • Spin the sugar, oil, eggs, and vanilla in the processor, pulsing just a few times to bring everything together, then add the wet mixture to the bowl with the dry ingredients and stir to combine. Don't worry if there are a few lumps.
  • Install the processor's shredding blade and shred the butternut squash in the food processor. Dump onto a kitchen towel and, over the sink, twist into a ball to wring out as much water as possible. Fold the squash and the pumpkin seeds into the batter using a large rubber spatula, or, better yet, your hand.
  • Pour into a nonstick 9-by-5-by-3-inch loaf pan or a standard nonstick muffin pan, filling the latter two-thirds full. If you don't have a nonstick pan, lightly butter and dust the pan with flour before adding the butter.
  • Bake the loaf for 1 hour and 15 minutes to 1 1/2 hours, or until it reaches an internal temperature of 200 to 210ºF. Cool for 15 minutes in the pan, then turn out onto a cooling rack to cool completely. For muffins, bake for 30 minutes, then remove from the muffin tin to a cooling rack immediately.

Corn Tortillas

 

Course: Breads
Keyword: Cinco de Mayo, Corn Tortillas, Mexican, Summer, Tex-Mex

Corn Tortillas

Corn tortillas stacked on a blue plate and wrapped in a kitchen towel.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 14 to 16 tortillas
Take taco night to 11 with this totally DIY recipe for corn tortillas made with fresh masa.
It could be argued that, besides being a staple food for half the planet, the humble tortilla is one of the edible lynchpins of human history. About 10,000 years or so before Columbus showed up, early Meso-Americans learned that if they soaked and cooked starchy maize in water with wood ashes in it, the hulls would slip right off. This handy process is called nixtamalization and is still used today to make tender, toothsome tortillas.
Are corn tortillas inexpensive and readily available? Yep. Should you still make your own because it’s fast, kinda fun and totally worth it from a flavor and texture standpoint? Yep.
This recipe first appeared in Season 10 of Good Eats.
Photo by Lynne Calamia
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FOR THE NIXTAMAL

  • 1 pound (2 cups) dried corn kernels
  • 2 tablespoons slaked lime

FOR THE TORTILLAS

  • 1 1/2 to 2 pounds nixtamal
  • 4 to 5 tablespoons lukewarm water
  • 1 teaspoon kosher salt

Specialized Hardware

Cast-iron griddle
Infrared thermometer
Tortilla press
Corn tortillas stacked on a blue plate and wrapped in a kitchen towel.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 14 to 16 tortillas

Procedure

  • Rinse the corn under cool water, drain, and set aside.
  • Place the water and lime in a 3 1/2- to 4-quart, non-reactive stockpot set over medium-low heat and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.
  • Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating.
  • Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.
  • Place the nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball, wrap with plastic wrap, and allow to sit for 30 minutes to hydrate.
  • Heat a cast-iron griddle over medium-high heat until it reaches 400ºF on an infrared thermometer.
  • Divide the dough into 1 1/2-ounce portions, roll into balls, and cover with a damp tea towel.
  • Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic.
  • Place one ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla, place on the cast-iron griddle, and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm.
  • Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to 1 week.

Steak Tartare

Course: Mains
Keyword: Appetizers, Beef, Entertaining, Meats, Steak Tartare

Steak Tartare

Steak tartare on Alton Brown's retro china.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Steak tartare is hands down my favorite dish of all time. It’s the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is. Can this danger be mitigated by judicious shopping, handling and preparation? Yes it can. Hey, life is risky business, but steak tartare is, in my estimation, well worth the gamble.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 16 ounces top sirloin, cleaned and trimmed
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon dry mustard
  • 2 large egg yolks
  • 1/4 cup light olive oil
  • 6 tablespoons finely diced shallots
  • 1/4 cup celery leaves, finely chopped and divided
  • 2 tablespoons finely chopped fresh parsley, divided
  • 2 tablespoons small, brined capers, drained and unrinsed
  • 1 teaspoon kosher salt

Specialized Hardware

3 3/4-inch pastry ring
Food processor
Steak tartare on Alton Brown's retro china.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
  • Whisk the vinegar, dry mustard, and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
  • Hand chop the meat to your desired texture. Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.
  • With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

Oatmeal Banana Bread

 

Course: Breads
Keyword: Baking, Breakfast, Brunch, Healthy, Oatmeal Banana Bread, Snacks

Oatmeal Banana Bread

Oatmeal banana bread slices on a sheet of parchment paper
ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours
Yield: 8 to 10 servings
There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot.
If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft.
As for the oats, don’t even think about using the instant kind. Only old-fashioned rolled oats will do here.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in EveryDayCook.
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  • 6 ounces old-fashioned rolled oats, not instant
  • 3 ounces all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 8 ounces granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup (2 to 3) very ripe bananas, mashed

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Oatmeal banana bread slices on a sheet of parchment paper
ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours
Yield: 8 to 10 servings

Procedure

  • Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
  • Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
  • Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
  • Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
  • Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
  • Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that’sOK.
  • Add the flour mixture and beat on low speed until just combined.
  • With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
  • Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
  • Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.

Homemade Soft Pretzels

 

Course: Breads
Keyword: Baking, Game Day, Hacks, Homemade Soft Pretzels, Snacks

Homemade Soft Pretzels

Homemade soft pretzels on a cooling rack with a side of whole grain mustard.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 8 pretzels
Buttery soft pretzels are achievable at home with a two-stage cooking method and plenty of salt. Although there is such a thing as salt-less pretzels called “baldies,” I would suggest that they’re really not pretzels at all, but rather cruel jokes perpetrated by bitter bakers.
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
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  • 1 1/2 cups warm water, 110-115ºF, plus 10 cups water for boiling
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter (melted)
  • 2/3 cup baking soda
  • 1 large egg yolk, beaten with 1 tablespoon water
  • Vegetable oil, for the bowl and pan
  • Pretzel salt

Specialized Hardware

Digital kitchen scale
Dutch oven
Homemade soft pretzels on a cooling rack with a side of whole grain mustard.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 8 pretzels

Procedure

  • Combine the 1 1/2 cups warm water, the sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeastSoft pretzels are always made with yeast dough and are very similar to bagels. on top. Set aside until the mixture foams, about 5 minutes.
  • Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  • Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place until the dough has doubled in size, 50 to 55 minutes.
  • Heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly brush with oil, about 1 tablespoon per pan. Set aside.
  • Bring the remaining 10 cups water and the baking soda to a rolling boil in a Dutch oven.
  • Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half-sheet pan. Repeat with the remaining pieces of dough.
  • One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.If you don’t have pretzel salt, coarse sea salt will do.
  • Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack for at least 5 minutes before serving.
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Beef Jerky

Course: Appetizers
Keyword: Beef, Beef Jerky, Hacks, Make-Ahead, Meats, Snacks

Beef Jerky

homemade beef jerky in a plastic container
ACTIVE TIME: 20 minutes
TOTAL TIME: 12 hours
Yield: 10 to 12 servings
Spice, sugar, and smoke meet brined and dried beef in this DIY jerky recipe.
Beef jerky is one of my favorite snacks, and in an age of sugary, starchy junk food, it's a nutritional hero. Sure, there's some sodium and some sugar (or honey), but by and large, jerky is a low-carb food that's packed with lots of lovely protein. It keeps forever with little care or maintenance and can easily be produced at home.
This recipe first appeared in Season 9 of Good Eats.
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Specialized Hardware

1 box fan
4 paper air-conditioner filters
2 bungee cords
homemade beef jerky in a plastic container
ACTIVE TIME: 20 minutes
TOTAL TIME: 12 hours
Yield: 10 to 12 servings

Procedure

  • Trim the steak of any excess fat, place 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.
  • Remove steak from the freezer and thinly slice, with the grain, into long strips.
  • Place the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.
  • Remove the meat from the marinade and pat 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.
  • Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
  • Once dry, store in an airtight container in a cool, dry place for up to 3 months.