Beef Jerky

Total Time:
20 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
12 hr

Yield:
10 to 12 ounces jerky
Level:
Intermediate

Ingredients
Directions

Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

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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    Using this recipe was only my second attempt at making jerky after an initial less than ideal first try using a different recipe. Was very pleased with the outcome, very flavorful. Did use a regular food dehydrator.
    Great !!!!!!
    My Wife bought me a Nesco Square dehydrator for Christmas. So this was our first time making Beef Jerky. We used this recipe and let the dehydrator run 12 hours at 160. The Jerky came out like we like it dry and crispy. Just like the one we use to order via Internet and paid $26.50 per pound. If you want it plyable cut the hours on the dehydrator. Thank you Foodnetwork and all of you for the recipes.
    Best Jerky I've ever made. Absolutely delicious.
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