Beef Jerky

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please send me more recipes for other jerky flavors

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I'm a huge Alton fan and was intrigued by the box fan method, so my hubby and I decided to give it a try. The result was delicious, and disappeared very quickly. Most people are amazed to hear that you don't need heat to dehydrate meat, and are amused by the idea of strapping furnace filters full of meat to a box fan. Anyhow, we followed the recipe as written, and it was excellent. It was nice to have jerky that didn't give me a headache from having to chew really, really hard (which is what usually happens when I eat store-bought jerky. It's worth a try just for the novelty of the method alone, and the end product is delicious, to boot!!

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This is a very good recipe and can be easily adjusted to suit different tastes. I add a little garlic powder and go heavy on the liquid smoke and the honey. When I make jerky for my wife and sister-in-law, I omit the red pepper and go very light on the black pepper. Very simple. Another hint - before slicing the beef (I wait for London Broil to go on sale, put it in the freezer for an hour or two. If the beef is half (*not* fully frozen, it is much easier to slice. Enjoy!

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The beef jerky was great, but the real star of this recipe is the idea of using air filters to dry the meat at room temperature. The hot air models commercially available both ruin the taste and aren't exactly the most energy friendly appliances to run for days. The air filters work great, especially with a box fan behind them, and you don't feel bad about leaving the setup running for an extended period of time.

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Easy to make. Make the full recipe, because it will go fast! Now I don't have to buy the expensive small bags of jerky, and I control the ingredients. Great recipe!!

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I just inherited a dehydrater and so this was my fist attempt at making homemade jerky. It turned out wonderful! just make sure you mix the honey into everything really well or it wont evenly coat.

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A must try recipe. You will love it and never want to buy store bought jerky again.

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The jerky made this way is awesome... good texture and it tastes great. Only two complaints:
1. Keeping the little ones away from the fan for 12 hours.
2. I ate an entire batch in about 2 days!

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This recipe was not easy to make, but the results were more than worth it! The jerky was well seasoned, tender, and so good, that my husband's coworkers offered to pay him to bring more jerky to work!

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The only changes we made added red pepper and dried it on a oklahoma joe smoker with fresh apple wood. This is a great base recipe