Beef Jerky

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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.

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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.

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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.

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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.

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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 recipes....you just can't go wrong. I used organic London Broil on sale, and used our dehydrator. Brilliance. Thanks again, AB for your wisdom!!! :

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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.

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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!

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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!

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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.

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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.