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Re: What's your Jerky recipe?
My favorite so far is the one from Alton Brown. I did this one and a dry rub from Emeril and shipped them off to the hubby while he was on the ship and the guys went crazy for both, but this one topped the charts. I trim the excess fat (leave some for flavor it melts away) I marinate it overnight, sometimes days by putting it into a zip lock bag then into a bowl incase it leaks. I flip the bag occasionally to distribute the flavor. I use my food dehydrator, and after laying down the meat I sprinkle pepper flakes and/or fresh cracked black pepper for added heat. I also have the butcher slice my meat, and he doesn't charge me anything to do so. I store it in a large zip lock bag and it never lasts long in my house.
Beef Jerky
Recipe courtesy Alton Brown, 2005
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
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.
My favorite so far is the one from Alton Brown. I did this one and a dry rub from Emeril and shipped them off to the hubby while he was on the ship and the guys went crazy for both, but this one topped the charts. I trim the excess fat (leave some for flavor it melts away) I marinate it overnight, sometimes days by putting it into a zip lock bag then into a bowl incase it leaks. I flip the bag occasionally to distribute the flavor. I use my food dehydrator, and after laying down the meat I sprinkle pepper flakes and/or fresh cracked black pepper for added heat. I also have the butcher slice my meat, and he doesn't charge me anything to do so. I store it in a large zip lock bag and it never lasts long in my house.
Beef Jerky
Recipe courtesy Alton Brown, 2005
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
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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