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
Directions

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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4.8 169
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 jerky...it 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
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
is it galvanized ? item not reviewed by moderator and published

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