Beef Jerky

Total Time:
20 hr 20 min
20 min
8 hr
12 hr

10 to 12 ounces

  • 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
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

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 192
I used this marinade with a London broil. It was fantastic! I didn't use his cooking directions, I used a smoker instead so I can't rate his cooking method. We will be making this again soon! item not reviewed by moderator and published
Great Recipe I left out the Worcestershire sauce, the soy sauce, the honey, the onion powder, the liquid smoke and the red pepper.  Then I added salt and dried it at 50 deg /70% humidity instead of a dehydrator.  It was perfect!.  I couldn't have done it better myself! item not reviewed by moderator and published
Never Use Onion Powder The onion powder ruins it. It seems like the onion powder leaves a sour taste in your mouth. After the jerky is long gone chewed and swallowed you're tasting the onion powder. This is combination with the Worcester sauce it's just not a good combo. I do like the honey though. The honey holds on to the water molecules(it's hygroscopic) and keeps it tender. This is the only thing going for this Jerky. If you want to try a jerky that taste like it's homemade without spending all the time making it you can go to http://BeefJerky.Rocks and order the <a href="">Teriyaki Beef Jerky</a>. It's the best. item not reviewed by moderator and published
Horrible. What's with the huge amount of soy sauce? It totally ruined it. Way way way too salty. Made it again with only 2 table spoons of soy sauce and much better! item not reviewed by moderator and published
Video won't play, just adverts one after the other. item not reviewed by moderator and published
Rated 4 for the marinade starter. The best way doing it at home is just do it in the oven. Set your oven at 160 and line with parchment paper and leave it cracked open. Use the marinade starter and add your liking. I add a little tabasco A1 sauce and srirachi. after I colandier and then towel dry I put a little extra black pepper on it as I put it on the parchment paper in the oven. I let it dry for about 5 hours. It's delicous without all of this using a box fan. I've done it with the box fan and it is not as good. Either way both is better than buying store jerkey. item not reviewed by moderator and published
I would actually give this recipe a 2.5 stars. The cure is spot on. The cut of meat, not so much. My flank had two fat veins, one with an actual blood vessel running through it. I recommend using a lean round cut which is cheaper and no fat veins. Top round lean meat and a food dehydrator will definitely produce a more satisfactory product. Sorry AB.  item not reviewed by moderator and published
First the filters that he says cost a dollar cost $5.00 each. Second many of the fibers that you must put the meat on in the filters comes off when done. This makes the jerky unpleasant to eat to say the least. Third flank steak costs at least double what top round costs. Comparably the jerky tastes the same.  And there is less work removing the fat because top round has less fat. Overall in my opinion it is better to purchase a dehydrator and top round then filters, fan and flank steak. item not reviewed by moderator and published
This is an awesome recipe....first time I did it just like it's written and it's great...after that you can start to tweak things to fit your personal taste.  I use top eye round roast and so far it's my favorite cut...freeze it for 2 hours and cut it thin by hand across the grain. It doesn't have to be paper thin, I actually like it with a bit more thickness for better chew<div><br /></div><div>I add some teriyaki, a bit of extra liquid smoke, and some black pepper steak sauce. I use my convection oven on 170° for 2.5 to 3 hours or so on foiled lined sheet pans with racks rotating half way through until it gets to the texture I like.</div><div><br /></div><div>The results are phenomenal!! You can go jerky crazy!!  Thanks for a great recipe!!</div> item not reviewed by moderator and published
<p>All I can say is WOW!</p><p><br /></p><p>Actually, there’s more I can say. The reviews were right. This recipe is gold, Jerry, gold. The reviews were so high on this recipe that I stopped here and did not try any other. The blend of flavors is close to perfect. But once i tweaked it - half a cup of soy (found 2/3 cup a bit soy heavy) and another teaspoon of liquid smoke, BAM! Perfection! The amount of black and red pepper is on the money for my taste. Now I can O.D. on jerky. What a way to go, huh. :)</p><p><br /></p><p>BTW, I also tried skirt steak (love skirt steak). Too fatty, even with trimming the fat. Flank steak is the winner.  </p> item not reviewed by moderator and published
Great Results! I followed the recipe with 2 changes. I added a few cloves of crushed garlic to the marinade and after marinating I smoked half the jerky with mesquite chips for 2 hours at a very low temp (around 90-120F). The smoke added a great flavor and was worth the extra effort. Awesome recipe, but I'm curious to try it again with a sweeter teriyaki based marinade.   item not reviewed by moderator and published
I am new to making Jerky so did a bit of research and found this recipe.  Thought I would give it a go due to reviews . Well what can I say it was a total hit. Followed recipe exactly  other that used a dehydrator, cooked  it in a dehydrator for 4 hrs 30 minutes. Great flavors. Have made twice now<div> May add a little more pepper next time or maybe some Franks Red Hot sauce for a bit more spice (mainly for the guys, kids and wife like it as it is).</div><div>Highly recommended...</div> item not reviewed by moderator and published
<span>Awesome. Awesome. Awesome.</span><br /><br /><span>Very tasty without being salty. I made it for Mother's Day for my wife and she loves it. If you have any doubts that it is fantastic, do not. </span><br /><br /><span>Just a couple of points. One can use a center round cut, bottom round, or top round and it is just as good as the flank steak but considerably cheaper. Just trim off any exterior fat first because fat can go rancid. The above are all lean cuts on the interior.</span><br /><br /><span>Also, maybe they did not have these when Alton created the recipe, but some dehydrators now have a "fan only" setting, which prevents cooking the meat instead of dehydrating (This is not mentioned in the recipe but was prominent on the episode of Good Eats that the recipe came from). Amazon has one for about $65, which will become cheaper than buying furnace filters very quickly. </span><br /><br /><br /> item not reviewed by moderator and published
This recipe is fantastic!!  I also add 1 tsp of garlic powder to mine. I use a dehydrator at 145 degrees for about 4 to 4 hrs and 40 min. I know it's done when it cracks but doesn't break. Easy to do and highly recommend.  item not reviewed by moderator and published
<p>I've always wanted to try the Blo-Hard 1000 method, but was too cheap to buy one.  I picked up a free box fan from a neighbor's discard pile so the game was on.  I used 4 lbs. of  london broil instead of flank steak because it is always on sale for half as much as flank steak, did I say I was cheap?<br /><br />After the freezer treatment, I sliced along the grain in 1/8 to 3/16 inch thick strips.  I followed the marinade recipe and also added pressed garlic.  I needed 1.5x the recipe amount for my batch.<br /><br />I used 3 R***m furnace filters from Home Despot which cost about $4 each, hopefully I will try to reuse them for future batches, did I say I was cheap?<br /><br />I dried the meat for 24 hours with the Blo-Hard 1000 in my garage on a cool Fall day in northern California.  The jerky turned outgreat, good eats taste and dried perfectly.</p> item not reviewed by moderator and published
Worked excellent in a window. But the filters get a bit expensive and the house smells like jerky. It does NOT work outdoors. The Humidity kept rehydrating the meat every morning. Eventually Racoons ate the moldy meat. item not reviewed by moderator and published
This was a fun one to try out! The guy at Lowes looked at me like I was an idiot when I explained why I needed cellulose filters.    The only problem that I have is with time period that Alton said they would stay in a container... I made two containers of the stuff and one is already gone :P.   item not reviewed by moderator and published
I don't understand how drying it without heat is safe.  In a 6 to 12 hour drying time, there must be at least 3 hours when there is enough moisture and in the danger zone of temperatures for growing naughty bacteria.  The marinade is just over 5% saline which doesn't seem enough to cure meat.  I wish Alton addressed this in his very awesome video. item not reviewed by moderator and published
This recipe has been the death of me!! My friends and family request it for birthday or Christmas gifts, my boyfriend and his office are addicted and placing orders, and it has even led me to purchase all ingredients and a dehydrator for a couple f friends as a wedding gift (but really more like so I don't have to share anymore). This recipe is the perfect blend of flavors. If it's too spicy, blame the red pepper flakes you're using. Fact is- some are just spicier than others. This is in no way too spicy or ever has been in all the times I've made it. LOVE THIS RECIPE!!! item not reviewed by moderator and published
I've been trying out a variety of beef jerky recipes and I really like Alton's recipes but I'm looking for a recipe that's on the spicier side.  Anyone that's used this recipe, can you let me know if this is on the spicier side or not? item not reviewed by moderator and published
<span class="Apple-style-span">I use the marinade for jerky all the time. Everyone who's tried it loves it and says it's way better than any store bought jerky they've ever had. I usually add 1 tsp of garlic powder, and sometimes will add extra pepper or red pepper if i want it spicier. I have a deli slicer so i usually use round roasts, they're on sale all the time and much cheaper than other cuts and being so lean are perfect for making jerky. I've made it in the oven @ 170 degrees (the lowest my oven goes), in my smoker at 130-140 degrees, and i just bought a dehydrator and have used that once to make it. All the methods i've used have turned out great. My favorite way to make it is to put in the smoker for a hour or 2 (omit the liquid smoke if using a smoker) and finish it in the oven. I haven't tried smoking it for a hour or 2 and then finishing it in the dehydrator yet, but i will next time i make it.<br /><br /><br /></span> item not reviewed by moderator and published
I am so discouraged!  I have tried this recipe 4 times now and can't figure out what I'm doing wrong.  It turns out so tough it is inedible.  I used flank, cut it with the grain as stated, marinated and dehydrated for 7 hours in my Excalibur dehydrator.  I desperately want to be able to make good jerky, as it is such a healthy and convenient food yet expensive for good quality store bought.  Ugh, any suggestions??<br /> item not reviewed by moderator and published
Followed the recipe exactly except used <b>eye of round, cut thin, with the grain. </b>Used a 5-rack Nesco dehydrator instead of this bushleague box fan setup. Also don't need to let the meat marinate overnight. I did mine in a ziplock for about 5 hours. Using a dehydrator, you can cook a batch in a few hours or less. I find that I get about one batch per pound. Recommend getting at least 4 pounds of meat in order to yield a decent amount of jerky. The only change I made to the recipe was adding a teaspoon of garlic powder. Excellent taste! Some pieces end up spicier than others depending on the amount of red pepper flakes adhered to them. item not reviewed by moderator and published
Can You Use Ground Meat? item not reviewed by moderator and published
This is my favorite recipe for making venison jerky. I sometimes add Wasabi Terriyaki you can get at Whole Foods. I put a toothpick through the end of each piece and hang them from the top oven rack over a cookie tray covered in tin foil. Oven at 140 overnight with the door cracked... it's perfect. item not reviewed by moderator and published
I used bottom round, top round. very innexpensive, lean and delicious. item not reviewed by moderator and published
As many reviewers, I use a dehydrator for seven hours to get it to where I like it. But the recipe is great. And very simple. I probably make it just like it is written 25% of the time. The rest of the time I play around, adding different things to change the outcome a bit. But I still go back to the original frequently. It is a great place to start - heck - it is a great place to end. Can't remember the last time I bought just doesn't measure up. item not reviewed by moderator and published
Very good! Partially freezing the steak really does help with the slicing, but if you have a sharp enough knife it doesn't really matter. Don't mess with the salt-ratio like I did on my second run through where I replaced the Soy Sauce with Teriyaki and more honey. It NEEDS to be salty. Also, always marinate the full six hours if you can, any less than five and it comes out bland in my opinion. Went to my store's meat department and asked for a flank steak. The guy said he didn't have any. I asked if London Broil was like flank steak and he said it wasn't. I went home and re-watched the episode and feel like an idiot. I'm not trusting my meat department again. Air Filters are a lot more expensive than he says. I couldn't find any for less than $6, but luckily I only had to buy three filters. When I get some money I'll buy a few big cooling racks and line those with paper towels instead to see if those work any better or worse. item not reviewed by moderator and published
The foundation of the recipe is excellent. I tried the box fan except used screens (aluminum ones) and ended up sick after a longer time than specified. Maybe I tried it during to much humidity or something was off that was not in the show, but food poisoning is not fun. Even today though using a dehydrator I still use this recipe because it tastes good. Sometimes during drying I add a mixture of honey and halbenero (for a big extra kick). Using the box fan method did produce great taste, but the after affects were a turn off to the method even if far better tasting than a dehydrator. As of right now I have some "stir fry meat" in my dehydrator with this (modified to taste with extra spices) recipe. I plan on eating it later today and enjoying it. Maybe I did something wrong or the time of year was off is to blame, minus the process (which I am taking a star off for due to my issue) the recipe itself is great and very similar to what I was using before. item not reviewed by moderator and published
Love this recipe!!! I built jerky "trays" which are basically window frames and I attached 1/4" wire mesh to make the tray and I set the fan on top blowing down. This eliminates the task of "de-fuzzing" the jerky after sitting on the air filter and dries the meat more evenly. (not to mention reusable!) item not reviewed by moderator and published
Awesome and easy to make. Make sure you wear cutting glove when slicing the meet however. item not reviewed by moderator and published
This was my first attempt at jerky, but it won't be my last. Very easy and WAY better than store bought. I'm allergic to beef, so I used lamb, but everything else was the same. Great! The red pepper flakes add a definite kick, so beware if you are afraid of a little heat. item not reviewed by moderator and published
Followed this recipe to the T! Came out to be the best beef jerky i have ever had. item not reviewed by moderator and published
I used the marinade and it was great! I added brown sugar to the recipe and extra pepper flakes. My family, who can be quite picky, really enjoyed it! I also let the meat marinade for 48 hours. item not reviewed by moderator and published
I've tried this recipe. It was ok. However, it can't beat jerky recipes from "Jerky Bible" book though. I got it on amazon. This recipe has some unhealthy ingredients and doesn't taste that good because of some kind of after taste or what. item not reviewed by moderator and published
A fairly easy and straight forward recipe with great results. An additional thought would be to add to taste DRY ONLY spices to the finished jerky. i.e. I like mine on the spicy side so I add cayenne pepper and crushed pepper flakes to the plastic bag and shake before putting in the freezer. The depth of the flavor is greatly increased. item not reviewed by moderator and published
I have been making this jerky with this recipe for 3 years. My son's track team counted on having it on the way home from a meet. Now he is in college and it is the highlight of our "care packages", his friends all look out for the express mail boxes. Off to make more, the boys really love it. I alway triple it, it goes very quickly. Great recipe! item not reviewed by moderator and published
Well now that was tasty! I made about 7# and it almost filled my dehydrator. I marinated it about 24 hours only because I got side tracked organizing my pantry. The flavor was WOW! Everyone who tried it, loved it. I should also mention that I used gluten free soy sauce, ran out and switched to Braggs Aminos. The soy needs replacing to make it Gluten Free. Oh I also tripled the recipe for my 7# of meat. I placed it in a large stainless bowl (with a lid and stuck a plate over the beef to keep it in the marinade. My next batch will be with regular soy for the rest of the gang. item not reviewed by moderator and published
Good recipe... almost same as what ive been using my whole life on venison and beef. Few differences, i usually do about 4-6lbs of meat at a time so i have to double or tripple the recipe i also substitue honey with brown sugar, use a tbs of salt, add tbs or so of garlic powder, and eliminate the red pepper because the worcestershire and black pepper adds enough bite for my taste. I let marinate for at least 2 days. I also cut it across the grain seems to be easier to eat less chewey stringy...i usually use venison pieces trimmings not big enough for meal or do a whole front shoulder or buy round roasts when they are on sale... nothing i do is exact measurement just approximate by eye from years of making it i also use a dehydrator, takes between 6-8 hrs... always relatively the same everyone enjoys it. Aweful hard to give away as its so delicious and addictive. item not reviewed by moderator and published
This was the first time I've made beef jerky. It is so delicious! I followed the recipe exactly, but I didn't have red pepper flakes so I used a 1/2 tsp of ground red pepper instead. I couldn't find flank steak so I used the round cut. There was hardly any fat on it. I used the oven at 170 degrees and it was done in about 4 hours. Definitely making more next weekend! This will be gone by tonight! Thank you for such an awesome recipe!! item not reviewed by moderator and published
Really simple and easy recipe. Tastes great, have to force myself to stop eating it. I made minor changes to accomandate my tastes. I eliminated the red pepper flakes and reduced the pepper to 1/4 teaspoon. I also added 1 teaspoon of garlic powder. I let the mixture sit for one hour at room temp before adding the beef. Used food dehydrator and did my "quality control" checks starting after 6 hours and than checked every half hour. Makes the best jerky I ever had. item not reviewed by moderator and published
i tried other jerky recipes, this is the best by far item not reviewed by moderator and published
I've used AB's Jerky recipe on wild game, including: antelope, deer, elk with excellent results. This has become our base for jerky; sometimes we add more of this or that: pepper flakes, teriyaki, pepper, etc. just to mix it up and the results have always been well received. Since I have a dehydrator, I use that instead of the filters &amp; fan. I set my dehydrator to low ~140 degrees, takes longer, but doesn't change the flavor and less chance of turning the jerky into brittle. I like AB's tip to store in plastic or glass jar - like snack food containers, instead of plastic bags. Bags don't seem to let air circulate as well and can mold. item not reviewed by moderator and published
I've made this recipe DOZENS of times, and it is ALWAYS great! I've shared the resulting jerky at baseball games, football games, scout outings, family gatherings, and church events; and it ALWAYS gets rave reviews. People almost ALWAYS ask for more! I've made it with flank steak, london-broil, brisket, and sirloin. The flank steak version is pretty hard to beat. A standard food dehydrator (I got mine at a garage sale for $2 works just fine, and is easy as pie to use. This is the one recipe from AB that we ALWAYS return to. item not reviewed by moderator and published
Very good recipe. First it doesn't make sense to use furnace air filters. The one's shown in the video are $4 - $5 five bucks a pop. The cheapest you can get are fiberglass filters and no one should put meat on fiberglass. Buy a dehydrator Bass Pro has them at $45.00 you do the math it makes sense. As for the jerky I put a teriyaki glaze half way through the drying process it gives a nice shine and flavor to it. item not reviewed by moderator and published
I've made this dozens of times, but I've learned a bit while doing it. First, flank steak is the way to go. Unless you have a deli-slicer, there's no better cut of meat. I've tried everything, including Kobe beef roasts. The lean fat content and the ease of slicing it when partially frozen make flank the perfect choice. Second, I use way more pepper. I figured out that if I put the chuck of my drill on the top of my pepper grinder, I can grind out a couple of tablespoons in a minute. Finally, I have found that the box fan I got doesn't completely dry out the meat. So what I do is I put it on the fan overnight and then in the morning, I put it on the smoker (I don't put the liquid smoke in the marinade. I have the flower-pot smoker that Alton built in another episode, but I've also used the oven set on "warm" with some success. I like the smoker because I can set the temperature down to about 130 F. item not reviewed by moderator and published
I followed the recipe exactly and didn't like the resulting flavor. The Worcestershire sauce flavor was too strong for me. It was just too front-and-center that it overpowered everything else. I usually love Alton's recipes but this one I won't be making again. item not reviewed by moderator and published
I have tried many jerky recipes, but this one will be the one I will continue with here on out. Perfect balance of sweet, spiciness! As with all of Alton's just can't go wrong. I used organic London Broil on sale, and used our dehydrator. Brilliance. Thanks again, AB for your wisdom!!! : item not reviewed by moderator and published
I use this recipe all the time since i seen it on food network. I use my dehydrator, but set it on the coolest setting. I do use some Sodium nitrite also about 1 teaspoon per each batch. this allows the meat to stay pink the meat looks better after it is dried. item not reviewed by moderator and published
Love the idea, I definately don't mind paying a little more for a quality filter. In Seattle they're about 4$. In life cheap things aren't good and good things aren't cheap (usually. My jerkey took a long time to cold dry... Because it was rainy I guess? (big surprise I know. Don't be afraid to play with your recipes, make it mega hot or teriyaki, whatever you like. Thanks for the technique Alton, your among my favorite nerds of all time! item not reviewed by moderator and published
Very good! I used a few more pepper flakes and sugar sub..worked well...very easy...I am a flight attendant and brought this to work...I have 4 orders for more! item not reviewed by moderator and published
Really great recipe and very easy to do. I used the fan method, set to high instead of medium though, and it turned out wonderful and I would definitely do it again. I'm not sure why everyone is complaining about furnace filters being expensive because they're not. They're not the dollar like Alton said but they are two dollars or less a piece and if you buy them in the packs of three, you can get good deals ( I live in Hawaii so everything here can be expensive because of importing so If I can find them for cheap here then you can find them cheap where you are too. I used Alton's exact recipe this time but it's very adaptable to your taste, so feel free to experiment with the flavors. Also, I recommend getting the leanest piece of flank you can find or trim it very well. Another excellent recipe from Alton, no surprise there. item not reviewed by moderator and published
Loved the flavor, I added extra red pepper flakes for more heat. I also used a dehydrator and let it dehydrate for about 10 hours rotating the trays about every hour. All the jerky was gone pretty much in a couple days. Everyone loved it. Definitely keeping this and making this more often. Way better than the stuff you buy in stores. item not reviewed by moderator and published
This s the standard recipe we use to crank out a lot of beef jerky. To reduce the carbs we substitute Splenda for the honey. We do use a box dehydrator instead of the fan. Simply Excellent!! item not reviewed by moderator and published
Used 4 lbs turkey cut a half inch thick, doubled up marinade recipe and cut out red pepper and added spicy mesquite seasoning, 3 tblsp brown sugar, and teryakki in place of the soy. marinated 12 hrs, took 5 hrs to dry (used the oven method, put peices on rack and set oven to 170, opened door and pointed box fan at it. turned out great! turkey is way healthier too. item not reviewed by moderator and published
Tough to find cheap filters, even at Home Depot. May make some from plastic grid. This time I put the filters on box fan sitting on plastic milk crates-plenty of air flow. Did it on screened porch so the house wouldnt get smelly. Followed recipe exactly for the first time, and it is terrific. I'll lose the liquid smoke and cut the crushed reds in 1/2, and substiture ground chipotle peppers for the smoky flavor and the heat. May add a tbls of brown sugar. item not reviewed by moderator and published
Thank you Alton Brown!!! This is the BEST Beef Jerky recipe I have ever made!!!!!!!!!!!!!! item not reviewed by moderator and published
great recipe,changed it a bit for lack of items,left out liquid smoke and substituded brown sugar in place of honey and turned out GREAT !!!!!!!!!! taste great with a little short burn at the end Really love it.. item not reviewed by moderator and published
Without Good Eats, I would never have known that I could make my own jerky! I buy flank/skirt steak on sale through the year and throw it in the freezer - in the spring when I have a good stock, I pull it out and make jerky. My husband ends up with enough to get him through fishing season. I use a regular dehydrator and it works fine - I rotate the trays every few hours to ensure even drying. item not reviewed by moderator and published
super! item not reviewed by moderator and published
The first time i made it i was hooked. This is the best tasting beef jerky ever! So easy to make. So easy!!! item not reviewed by moderator and published
THE BEST item not reviewed by moderator and published
I have made this recipe several times now, and it has become my "go to" for a jerky marinade... I must admit that I use a conventional food dehydrator; although, the idea of mucking about with furnace filters is a bit intriguing (LOL).... While backpacking, other hikers flock around me when I pull out this Jerky... It is much better tasting than anything you can buy in the store. I did try to freeze some, and will say that it only held up for about a week after I took it out of the freezer (molded). The jerky that I did not freeze held up for at least 4 months.... Great recipe! item not reviewed by moderator and published
I use my nu-wave oven,jerky turns out great. item not reviewed by moderator and published
The spices are perfect. I used my own meat and dehydrating instructions. I will use over and over. Another hit Alton. item not reviewed by moderator and published
This is hands down the best recipe for beef jerky that I have tried so far. I use thin sliced round steak that I purchase already sliced at a local Mexican market, and I add extra red pepper flakes and habanero sauce, we like it pretty spicy. I cut back a little on the worcesteshire sauce and added extra soy sauce, both low sodium. I marinate it overnight for a total of about 15 hours (I find if you are using low sodium sauces the meat needs a little longer to penetrate the saltiness), I use my Nesco food dehydrator, and voila, it is perfectly done in 5 hours. Absolutely fanstastic! As another reviewer mentioned, it can get rather costly drying the meat the way that Alton suggests, and for $50 you can get a decent food dehydrator that in the long run will save you money and time if you plan on making a lot of jerky. Thanks, Alton for yet another terrific recipe! item not reviewed by moderator and published
How could anyone not give this recipe 5 stars??? Absolutely delicious. Both times I've made it we've been short on Worcestershire sauce, but it still manages to come out amazing. I also do not use the box-fan method, I just use the oven on its lowest heat for about 4-5 hours. I also added a little sesame oil, garlic powder, and 1 tsp hot sauce to the marinade. I have plenty of beef already stocked up for making plenty more... yummmm item not reviewed by moderator and published
I just finished my batch, using the oven drying method with the door ajar. This tasted ABSOLUTELY AMAZING!!! Thank you very much for this recipe! I did not change a thing in the marinade. Maybe in the future i'll try it in a dehydrator once I get one. This jerky honestly was just an explosion of flavor in my mouth. The smoky, salty, spicy works soo well. So perfectly balanced, in my opinion. The red pepper flakes definitely add a nice kick to it, but I love my spicy stuff so this was just right up my alley. This was my second time ever making jerky, it was simple, easy (again I used the oven method, no extra expenses for box fans and filters). My first attempt at jerky with two other recipes turned out great but after trying THIS recipe, I'm 100% gonna try it again, and again, and again!! I'm so happy I found this. Long story short: TRY IT.YOU WON'T REGRET IT. =) Now if you'll excuse me, time for me to get back to munchin on this delicious jerky! item not reviewed by moderator and published
One word: delicious. I agree with other viewers - air filters are expensive. Following another reviewers advice, I used my oven. I placed the strips of marinated meat on cookie drying racks and placed them in my oven. I attached 1 filter to a box fan (to catch airborne dust, etc and placed the fan on my oven door. I ran the fan on high overnight and dropped it down to low during the day. (I did not turn my oven on for any of this. When I returned from work in the afternoon, I had jerky! I also don't have a stack of air filters that need to be thrown out. I didn't use flank steak for my batch; I instead opted for a cheaper, lean chunk of beef. I added an Asian twist to half to batch by substituting 1/3 of a cup of Teriyaki for 1/3 of a cup of Soy Sauce and rubbing ginger powder on the Teriyaki seasoned strips. For the other half of the batch I added additional red pepper flakes and pepper for additional heat. (The additional pepper was ground over the "hot" strips after marinading. item not reviewed by moderator and published
This is HANDS DOWN the best beef jerky recipe. I love to add a bit more red pepper flakes/pepper to give a bit more kick. It's so addicting. You can never go wrong with AB's recipes. I'm currently preparing a batch with a cheaper (just as lean) cut of meat. I'm hoping it turns out as well. item not reviewed by moderator and published
First of all, this is a great marinade recipe. It's quite good and the only one I use. I do, however, allow my meat to marinate for about 24 hours. Now, with that out of the way, I have to comment on this idea of constructing your own dehydrator. It's so stupid. I know Alton hates unitaskers, but the method of constructing your own dehydrator gets expensive after a couple of batches. Newsflash people! You can buy a great Nesco dehydrator on Amazon for under $50 with shipping. It's so much easier, and your jerky is normally done in about 4 hours instead of 12. Plus, you can do other things with your dehydrator like dry herbs and make fruit leather. It's a good investment and worth every penny, especially if you intend on making jerky more than twice. Filters are expensive Alton! item not reviewed by moderator and published
I did this after seeing it on TV, it worked like a charm and I set the Fan in a window but the house sill was full of the smell of smoke, god I loved it. now that I have a smoker I use it and make everyone around me drooling for it. good stuff! item not reviewed by moderator and published
I thought i was reading MacGuyver's guide to Jerky Making. Bungee Cords Air filters and a box fan? Thats Awesome! too bad i have this handy dehydrator already, item not reviewed by moderator and published
AB recipe as always!!! I'm a huge fan of "Good Eats" If there is any recipe Im wanting to find I always look if alton has done it, Because his recipe are just the best! item not reviewed by moderator and published
This is the best Beef Jerky recipe going. I have tried a few others but by far the best is Alton's. One batch I came up short and substituted Dale's Steak Seasoning for the Worcestershire and was again pleased with the results. I also resorted to using a large Heavy Duty Ziplock Bag for the marinading process rotating every hour for the prescribed time and using a dehydrator for the drying. As with the poster above problem is I tend to eat most of the Jerky myself in a day or two. I like to think of it as having a Very Short Shelf Life. As always Alton has another winner. item not reviewed by moderator and published
Excellent recipe for jerky. I first made this when the show aired originally and I keep coming back to it despite trying numerous other recipes. Also, I used this exact recipe for 5 pounds of beef instead of 2. Same measurements, everything. It worked great except there wasn't enough red pepper. I soaked it for 6 hours in a bowl with the meat pushed down so the liquid as over it, rotated a few times during marinade, and dried it and I didn't have a bunch of leftover marinade, the beef soaked it up. When I first made this I used the fan method described. It worked fine but after 2 batches it ruined my fan. I would recommend using screen door screens that you can buy in rolls at the hardware store for 2 bucks and fashioning a rack of some kind. I used an old foldable laundry drying rack with the screens stretched across the dowels and semi folded so they're close together The main problem with this recipe is that I end up eating 3 pounds of jerky in a day or two item not reviewed by moderator and published
very good item not reviewed by moderator and published
- Exclude the red pepper flakes entirely, unless you want some very spicy jerky. i found the spiciness with the red pepper flakes sickening and overbearing, it completely blocked out all the flavor of the beef and the rest of the marinade! - make sure that the strips you cut are indeed thin, but not too thin! to avoid cutting the meat too thin, always put it in the freezer first for an hour or two, and always cut it by hand. if you use a grocery store slicer, i can guarantee your meat will be far too thin, and you will end up with beef crisps instead of jerky. - only marinade for 3 hours. Overall, if you follow my tips above, the jerky turns out great. The red pepper flakes do not belong in this recipe. item not reviewed by moderator and published
The jerky came out great and I will definitely do this again. I did everything as described in the show/recipe. The flank steak soaked in the marinade for 3 hours and sat in front of the fan for 12 hours. I used two air filters for the meat with an empty filter on top. I found a three-pack of filters for $6 at Home Depot. For the next batch, I plan to kick-up the spice in the marinade and make this my “hot” recipe. For my “sweet” recipe, I will use a different marinade instead of modifying this one. item not reviewed by moderator and published
I made this with venison. It was just to die for. I made several different varieties. One was the original way. The other was terriyka. I also added more honey. I also added brown sugar. I can't keep the stuff in the house. Thank goodness deer season opened this week! item not reviewed by moderator and published
I love to dehydrate beef for work and for backpacking. This is the best recipe I'v found to date. The only thing I'v changed is to use eye of round, it is lean and cleans up with little effert. I take a roast and freeze it to help with cutting up into strips. I also like it hot so add anything hot to it, tabasco, ground habaneio peppers, red peppers. Barry Oroville, CA 8/02/10 item not reviewed by moderator and published
I love the box fan idea! I use my dehydrator and used the oven method before.The only thing I do different is omit the honey and add Garlic powder . I also put a few dashes Tabasco . item not reviewed by moderator and published
Take my comment as a grain of salt because i used the oven dry method. The jerky itself tasted great though. However i would advise you to make sure your strips aren't cut too small or thin or they will be too salty and brittle. The jerky leaves this great savory aftertaste in your mouth that makes you want to eat more. Also, for people who can't find paper filters, They aren't sold as paper filters but most of all the basic filters are made of cellulose. item not reviewed by moderator and published
wow this is an awsomw recipe!!!! my boyfriend and i love beef jerkey and we didnt feel like spending the money for a dehiydrator to just make beef jerkey. We counldnt believe it when we watched this show....we finally tried it and let me tell you it awsome!!! i bought and made 2 pounds of it yesterday and its almost gone!!!!! i guess ill be making this every weekend....gonna try some new marinades as this one was a little to spicy for the little ones..... item not reviewed by moderator and published
Add 1 shot of Jack Daniels black label to this marinade. Nuff said. item not reviewed by moderator and published
Think I can use the brine for a second batch? I don't have a dehydrator but my son (11) really wanted to make this. We built a cold smoker out of a stove pipe (not galvanized) a fan, stuff from an old hot air popper and some stainless steel picture wire. I'm a purist with smoke, don't care for liquid. the meat hangs on hooks inside the pipe. We run the heater and fan from the popper with maple chips for half an hour, remove the heater, then take it inside, stuff the little fan in and hang it from the ceiling. Real smoked jerky rocks! Anyone add terriyaki? item not reviewed by moderator and published
Tryed it out with buffalo instead of beef. And instead of using a dehyrater I used my smoker. Marinade was wonderfull and kept my meat very moist while smoking it. I smoked it for 3 of the 11 hrs temp was around 160F. And yes it turned out Awsome! Way to go AB keep it coming! item not reviewed by moderator and published
I got a Nesco Professional food dehydrator for Christmas, and decided to try making beef jerky. Found this recipe on the internet, and decided to try it since the ratings were so high. I followed the directions exactly, except....I marinated the meat overnight. This dehydrator has a high setting of 160 degrees which was recommended throughout many websites on making beef jerky. Took 4 to 6 hours to dehydrate fully. Using a dehydrator made it a very good experience. This recipe has the perfect balance of flavors, without tasting too salty. With the slight sweetness of the honey, and the spicyness of the peppers, this recipe satisfied both my palate and my husbands. I brought some into work, and got rave reviews....They were very impressed. I plan on making more for my husbands upcoming ice fishing trip and for a Superbowl party. Thanks Alton for sharing a winning recipe!! item not reviewed by moderator and published
I like it because it works so great w/ my dehydrator. Tasty stuff, and because of the marinade's simplicity, you can also add various different BBQ sauces w/ it. I added Honey Sesame Seed sauce with one batch and it tasted great. You can also add more pepper to get it real spicy!!! =) item not reviewed by moderator and published
I have used this recipe to make several jerky batches. I have used the Fan method and oven method (200 degrees for a few hours on cooling racks). Each way results in terrific jerky. To me the the oven method the results in a slightly saltier jerky. The bottom line if you want good jerky use this recipe - do the fan method if you have the require gear or if you don't use the oven method. item not reviewed by moderator and published
I followed the recipe and even added more honey than called for and found it not sweet enough for me. I will try this again and add brown sugar and teriyaki sauce. It's good if you like your jerky a bit more smokey than sweet. item not reviewed by moderator and published
Over the years...yes, YEARS! we have modified the method, but never the recipe. I have bought some of the fluorescent lighting 1/2" grating that sits in dropped ceiling fixtures. I have trimmed these to fit inside of my oven. NO...I don't turn on the oven! I use the racks and the bottom and just set the grating on there. The fan sits on the open oven door. I run the fan on high overnight and through work the next day. PERFECT. The grating fits in the dishwasher, and I store them in a garbage bag from year to year. I also use an electric knife, and don't freeze the meat at all. This is a family event for us each year at xmas. I've done it several ways to split up the work time involved. Last year I cut the meat and put it in the marinade and then popped it in the freezer (this was in early November. Took the meat out early December, thawed and proceeded as normal. AB, this is a wonderful recipe. I love it and do it to your specs every year. Delicious! item not reviewed by moderator and published
This is a great recipe! I added an extra tablespoon of honey and a tablespoon of brown sugar because I like a sweeter jerky. I also used buffalo steaks that I cut thin and marinated over night. It only took 5 hours in my food dehydrator (next time I will take it out at 4 hours) and was scrumdiliumptous!!! Thanks Alton!! item not reviewed by moderator and published
Far and away the easiest recipe I have found. Makes great jerky by the recipe. I like to add a some Dried Chipotle Pepper to it for a little oomph. Also, skip the air filters and buy adjustable window screens at your local hardware store. Screens slide to adjust to the size of your window, so each one yields two "racks". Easy to clean and reusable, for around 8 bucks per. item not reviewed by moderator and published
Made this recipe for the first time this weekend and it turned out great. I used regular teriyaki sauce instead of soy sauce. I used my food dehydrator instead of the filters. 99 cent filters do not exist where I live! Since my children will be eating this jerky, I will put it in the oven to raise the meat to 160 degrees (just to be on the safe side). My food dehydrator only goes to 140 or 150 degrees. This jerky is not overly salty. I never want to buy store-bought pet treats, I mean jerky, again! Thank you, Alton! item not reviewed by moderator and published
I've made this recipe dozens of times, works great, just ensure you you cut your strips all the same size. If you get lazy w/ your knife, you'll get some raw ones; inspect your jerky before offering to your bud! Some may collect that white cottony stuff from the pleats of the air filter. I had a friend turn his nose up at it, but screw 'em. More for everyone else. item not reviewed by moderator and published
I made the jerky in my Nu-Wave oven. I used lite (low-sodium) soy sauce to keep the salt flavor down a bit. It didnt help - SALTY as heck!! I would make this recipe again, but I would add more honey and possibly a teaspoon of brown sugar to help tone down the salt. item not reviewed by moderator and published
I alway thought that beef jerky was just to hard to make, I was wrong. I pulled this recipe from and gave it a try. I asked my 16 year old son to try it and and he told me to start making another batch because he was going to eat it all. I brought it with camping and everyone asked were I got the recipe and now I'm suppose to bring it every year going forward. I used my dehydrater and turned out perfect. (Make sure you trim all fat from the meat, this doesn't make "Good Eats". item not reviewed by moderator and published
I love this recipe because its easy to modify to make different types like sweet and hot (add a little more honey and red pepper flakes to taste-before you add meat to marinade obviously), peppered (use ground pepper and add two more teaspoons to taste), you can make it terriyaki style (more honey and soy sauce to taste), or just plan spicy (load on the red pepper flakes!). The base is great too if you're feeling like original, although you may want to cut the pepper in half as well as the red pepper flakes to cool it down. I love this recipe so much and am shipping some to deployed service members! item not reviewed by moderator and published
I was a little skeptical, but this recipe is awesome. I did build a frame with window screen to hold the jerky: 20 inch rough cedar (8 pieces), some plastic screen, and some carriage bolts and wing nuts to hold it together. Total cost : 15.00. Fan 16.00 I also just made some standards out of beer cans and laid the fan on it's back. No bungee cords needed and with the screen, I can watch it. I fanned it for 13 hours last night and this morning, and I can't stop eating it! Coolest thing I ever saw. Frank in Austin item not reviewed by moderator and published
I paln on using a smoker as well....what was your time and temperature? item not reviewed by moderator and published
enjoy your botulism item not reviewed by moderator and published
You do realize that episode aired in 2005. The cost of living has gone up quite a bit since then so.of course the filters aren't going to cost the same. Oh and the episode did say to use cellulose filters instead of fiber glass ones to avoid that fiber issue. item not reviewed by moderator and published
It's not just the salt that's curing the meat. There's also the acid from the malt vinegar in the <span>Worcestershire that makes the beef safe. Also, keep in mind that the meat is being sliced thin, so it doesn't take long for the liquid to saturate everything. </span> item not reviewed by moderator and published
This recipe as it sits is not terribly spicy. I add more red pepper flakes and some salt to the meat when I put it on the rack. That kicks it up a notch (or two).<br /> item not reviewed by moderator and published
Try adding your favorite hot sauce to the marinade. That's what I plan on doing on my next attempt  item not reviewed by moderator and published
I have done this recipe many times with great success. I use the box fan and furnace filter method and it takes a solid 12 hours to dehydrate properly. Occasionally I'll pull the jerky out before the 12 hours is up and it's very noticeable that it needed more time. A few times I have tried the dehydrator (I can't remember how long but less than 12 hours) and the result is sharp, rock hard "Jerky" that the fibers are like needles! I can't speak for all dehydrators, but in my experience it's the machinery that is to blame. Like Alton says in the show good eats, with dehydrators your not just drying, you're cooking. So the long, slow drying method is the winner in my book.  item not reviewed by moderator and published
Sounds like drying too long. Try it earlier to see if done.  Bend it and if it cracks bit doesn't break, it's done!!'  Don't be discouraged.  item not reviewed by moderator and published
Also, I cut mine across the grain.  Makes it more tender.  item not reviewed by moderator and published
Yes, I use the portions of top round that have fat content. I grind these portions with a fine blade and chuck, then mix all my spices and meat together and send through a second time. The mash is rolled out onto sheets or pressed through a cookie shooter. My favorite of all our products. item not reviewed by moderator and published
Very well said we love this too. item not reviewed by moderator and published
You probably got sick because you used aluminum item not reviewed by moderator and published
I tried this 2 weeks ago and did not get sick, it is humid and used the same screens (with less meat this time and a scaled down marinade). The only difference is that I used a deli slicer to cut my meat to a precise thickness (30 on the slicer) instead of a knife to get it to a roughly same thickness. So my fault may have been uneven thickness. Truthfully there was some difference but not a massive difference between my normal with a knife and dehydrator and the fan method), both are good. My advice is to get the meat cut thinly and evenly and you will get good results regardless of which style you use. The main difference between my recipe and this one (for marinade) is that I used brown sugar instead of honey with a pinch of celery seed (as it adds a little "gamey flavor")<br /> item not reviewed by moderator and published
is it galvanized ? item not reviewed by moderator and published
I followed the recipe exactly, but I didn't have red pepper flakes so I used a 1/2 tsp of ground red pepper instead. I couldn't find flank steak so I used the round cut. There was hardly any fat on it. I used the oven at 170 degrees and it was done in about 4 hours........"I FOLLOWED THE RECIPE EXACTLY....." Oh, the irony....still laughing! item not reviewed by moderator and published
thank you cmay23, for oven cooking to dry tip, temps here expected at 0, so no fan in the window, and no oven food dehydrator , oven drying for me the only way to go thanks item not reviewed by moderator and published
Didya know that there was no place in the US that imported "Kobe beef" at the time of your comment? It wasn't Kobe... item not reviewed by moderator and published

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