JERKY RECIPE DEHYDRATOR RECIPES

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BEEF JERKY RECIPE | ALTON BROWN | FOOD NETWORK



Beef Jerky Recipe | Alton Brown | Food Network image

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

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes 

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.

SALMON JERKY RECIPE | ALTON BROWN | FOOD NETWORK



Salmon Jerky Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 21 hours 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke

Steps:

  • Place the salmon in the freezer for 45 minutes to 1 hour.
  • Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
  • Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one 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 two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
  • Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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