BEEF JERKY IN DEHYDRATOR RECIPE RECIPES
BEEF JERKY RECIPE | ALTON BROWN | FOOD NETWORK
Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.
Provided by Alton Brown
Total Time 220 minutes
Prep Time 20 minutes
Cook Time 12 hours 0 minutes
Yield 10 to 12 ounces
Number Of Ingredients 8
Steps:
- 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.
BEEF JERKY RECIPE | ALTON BROWN | FOOD NETWORK
Make Alton Brown's Beef Jerky at home with this popular recipe from Good Eats on Food Network. The brine is packed with salty, sweet and spicy flavor.
Provided by Alton Brown
Total Time 220 minutes
Prep Time 20 minutes
Cook Time 12 hours 0 minutes
Yield 10 to 12 ounces
Number Of Ingredients 8
Steps:
- 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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Jerky is a portable, chewy snack. You can make your own with our recipe. The meat has a savory flavor and a bit of heat. —Taste of Home Test Kitchen, Greendale, Wisconsin
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- Trim all visible fat from steak. Freeze, covered, 30 minutes or until firm. Slice steak along the grain into long 1/8-in.-thick strips., Transfer to a large resealable plastic bag. In a small bowl, whisk remaining ingredients; add to beef. Seal bag and turn to coat. Refrigerate 2 hours or overnight, turning occasionally. , Preheat oven to 170°. Transfer beef and marinade to a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Using tongs, remove beef from marinade; drain on paper towels. Discard marinade., Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Dry in oven 4-5 hours or until beef becomes dry and leathery, rotating pans occasionally. (Or use a commercial dehydrator, following manufacturer's directions.), Remove from oven; cool completely. Using paper towels, blot any beads of oil on jerky. For best quality and longer storage, store jerky, covered, in refrigerator or freezer.
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- Cut off any excess fat on the slab of beef. Slice the beef into 1/8th inch slices, against the grain. Place in a large gallon zip bag.Add all remaining ingredients to the bag. Zip and massage to mix well. Chill for at least 45 minutes, but up to 24 hours.Preheat oven to 175ºF. Line 3 large rimmed baking sheets with foil. Place a metal rack over the foil on each pan.Lay the beef in a single layer across the racks. Bake for 3 to 4 hours, checking at the 3-hour mark for texture. Let a tester piece cool, then tug and taste. If it’s perfect take all the beef jerky out of the oven. (Bake 2–3 hours in a convection oven.)Store in an airtight container at room temperature for 1 to 2 weeks.
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