Beef Jerky

Total Time:
20 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
12 hr

Yield:
10 to 12 ounces
Level:
Advanced

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
Directions
Watch how to make this recipe.
  • 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.


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Pairs Well With
Merlot

Jammy, earthy red wine

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