From the Great Big Food Show

Total Time:
16 hr 15 min
15 min
4 hr
12 hr

4 ounces


Place the meat in the freezer for 1 hour, so that it will be easier to cut.

Slice the meat with the grain as thin as humanly possible.

Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)

Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.

Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.

Remove meat from the brine and drain on cooling racks. Discard the brine.

When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.

If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.

Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.

Oven-dry overnight or until meat reaches a consistency of your liking.

Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.

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    Excellent flavor and easy to prepare.
    Excellent! Easy!
    Love this Recipe; I substitute the Honey for Agave Nectar and it turns out perfect with Venison or Beef!!
    Holy crap this is good! I made 5 pounds of deer jerky with my smoker yesterday, and am now looking at the last 6 pieces trying to decide if I should save my girlfriend a piece. This recipe is easy, delicious, and leaves a ton of room to experiment. I added a tsp of Cayan pepper, 1 tsp of garlic powder, and instead of honey, used 2 table spoons of homemade maple syrup. I'm not sure if the syrup made much of a difference, but this stuff definately has both a sweet and spicy kick that I can't get enough of. Also, since I used a smoker, I left out the liquid smoke, and it apparently dehydrates a lot faster in a smoker. Every piece was ready in 4 to 6 hours
    Try this variation, I have been making 120 lbs a year for over 20 years and I think it is perfect. The type of soy and worchestershire matters more than you think, so does the thickness of the cuts. If you like it crisp and not as chewy cut it 1/8 inch thick, if you want it tough and chewy like cowboy jerky cut it 1/4 inch thick. Dehydrate 13 hours at 130 degrees
    Change the liquid measurements to 1 cup soy, 1 cup worchestershire, and add 1 cup water as well. Dip each slice and place in a glass or plastic bowl, then pour the remaining marinade over the full bowl. You can also mix all of the ingredients and add it to extremely lean burger or turkey burger and put it in a jerky shooter or roll it out on screens and dehydrate it for a softer jerky. Have fun and enjoy
    It's amazing, I added cayenne pepper and garlic salt. It turned out great.
    I used this recipe to make venison jerky with my brother for a trip we're going on soon. It smelled so good that I couldn't resist stealing pieces as they were drying. I'm working on a finished piece right now. This is definitely better than the pre-packaged stuff at the store! It seems like I'm not the only one who's been sneaking pieces away from the rack, either. I hope we have some left for the trip. xP
    I eat beef jerky almsot daily.I made this redipe was so eay.I even added cayenne pepper to make it a little hotter.Best ever i have made.
    The marinade gave the goose an awesome flavor. Instead of the fan I slow smoked it for about 2 hours using hickorey chips. Give it a try
    Best I ever made; a few drops of sesame oil with the red pepper flakes really sets it off!
    Great taste..and tons cheaper than buying at the store...and best yet no MSG.
    This recipe works very well. I used some Dave's Insanity Spice in place of the red pepper flakes because I like a little extra heat, it worked very well. What the recipe doesn't mention is that on the actual episode, Alton uses 4 furnace filters to create a drying rack on top of his "blowhard 4000" (not 3000), which is just a box fan. It works fairly well except you may end up with some fuzzy stuff on some of your pieces. I'm thinking that next time I might try using oven racks or another type of drying rack on top of the box fan and separating them with wood blocks or something, so I can get the same effect but not get fuzzy stuff on any of the jerky.

    Great recipe though, I can't stop eating this stuff!
    I love Alton, but this is not good. I don't know what the overpowering flavor is, but it's aweful. I made this to the T, furnace filters and all, and it was not good. The smell, the prep, the cotton stuck to the meat...all aweful. Save your time, effort, and money buy Jacks Links.
    One word - WOW!! - says it all.I've been making Deer jerky for several years and have tried dozens of recipes and this one has to be by far the best yet.It has an 'I wanna gorge myself on this stuff' initial taste that has a pleasant lingering heat afterwards.I could live off this stuff.Definitely gonna be a main staple for my hunting munchies.
    My husband buys beef erky all the time at work, so I thought that I would save money and try this recipe. He loves it. He took it to work and it got rave reviews from all his co workers as well. This is a wonderful recipe, just the right amount of smokiness, right amount of heat and spice, it is perfect.
    It just doesn't get any better or easier than this. The first batch tasted great and my kids and grandaughter eat it as fast as I can make it. For us jerky lovers this recipe will will keep your money in your own pocket. Very tasty.
    okay, stuck pretty much to the recipe -- did add extra garlic (who wouldn't?) and about 5-6 splashes of Frank's Hot Sauce.

    It is great.

    Note: my gas oven only goes down to 170. The recipe clearly needs 160 then 140. At 170, it almost overcooked in only 4-5 hours.

    So, the next time, I'm using my Sweetie's dehydrator...

    but it's good. real good. ;-)
    I'm the jerky king of the family, now!!
    these were easy to make and tasted better than any storebought jerky. plus, it was fun to drain the slices of meat all over the kitchen.
    Yucky, Yucky, Yucky!
    Awesome--when I saw this episode I thought there'd be no way it was actually that easy and good. I got so many compliments! Can't wait to make it again. Thanks for another winner, Alton!
    Best jerky you will ever taste in your entire life!
    I've made three batches of this and its just cant stop eating it. Its a little too spicy for the kids but I dont need their help to finish it off.
    Won't get anything better from the store and it is a fraction of the cost.
    This was a fast, simple, and easy recipe. Prep time was about 10 minutes. Flavor was good and the kids loved it!
    I can't believe how easy it was to make this jerky! It tastes 10 times better than store bought. I made mine in the oven and it worked just fine!!!
    Way to go Alton! (*Once again!*)

    It is good to be reminded of an old family favorite. I last made a similar jerky recipe way back in 1972. (Back then the early model Blo-hard 200 utilized vacuum-tube technology, I think. And we did our marinating in bowls -- and we liked it fine!)

    Made it again, and it is just as delicious. Family and friends enjoyed it!

    Optional: try adding garlic powder too,(not garlic salt.)

    Great for a nutritious snack, camping, backpacking, travelling ... and low-carb diets too.
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    Not what you're looking for? Try:

    Homemade Beef Jerky

    Recipe courtesy of Emeril Lagasse