Food Network: Beef Jerky

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Beef Jerky
Recipe courtesy Alton Brown, 2005

Ingredients
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

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.