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Recipe courtesy of Alton Brown Beef Jerky
Posted On: Nov 24, 2016 2:10:54 AM by Beef Jerky

Total Time: 20 hr 20 min

Prep: 20 min

Inactive: 8 hr

Cook: 12 hr

Yield: 10 to 12 ounces

Level: Advanced

Instructions:

  • Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
  • Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
  • Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
  • Place the bag into the refrigerator for 3 to 6 hours.
  • Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 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 in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
  • Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Ingredients

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

Special Equipment:

  • 1 box fan
  • 4 paper air-conditioning filters
  • 2 bungee cords

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