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Beef Jerky Recipe 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.Recipe courtesy of Alton Brown, 2005I always wanted to try the Blo Hard 1000 method, but was too cheap to buy one. I picked up a free box fan from a neighbor discard pile so the game was on. I used 4 lbs. of london broil instead of flank steak because it is always on sale for half as much as flank steak, did I say I was cheap?After the freezer treatment, I sliced along the grain in 1/8 to 3/16 inch thick strips. I followed the marinade recipe and also added pressed garlic. I needed 1.5x the recipe amount for my batch.I used 3 Rm furnace filters from Home Despot which cost about $4 each, hopefully I will try to reuse them for future batches, did I say I was cheap?I dried the meat for 24 hours with the Blo Hard 1000 in my garage on a cool Fall day in northern California. The jerky turned outgreat, good eats taste and dried perfectly.This recipe has been the death of me!! My friends and family request it for birthday or Christmas gifts, my boyfriend and his office are addicted and placing orders, and it has even led me to purchase all ingredients and a dehydrator for a couple f friends as a wedding gift (but really more like so I don have to share anymore). This recipe is the perfect blend of flavors. If it too spicy, blame the red pepper flakes you using. Fact is some are just spicier than others. This is in no way too spicy or ever has been in all the times I made it. LOVE THIS RECIPE!!!Followed the recipe exactly except used eye of round, cut thin, with the grain. Used a 5 rack Nesco dehydrator instead of this bushleague box fan setup. Also don need to let the meat marinate overnight. I did mine in a ziplock for about 5 hours. Using a dehydrator, you can cook a batch in a few hours or less. I find that I get about one batch per pound. Recommend getting at least 4 pounds of meat in order to yield a decent amount of jerky. The only change I made to the recipe was adding a teaspoon of garlic powder. Excellent taste! Some pieces end up spicier than others depending on the amount of red pepper flakes adhered to them.Very good! Partially freezing the steak really does help with the slicing, but if you have a sharp enough knife it doesn really matter. Don mess with the salt ratio like I did on my second run through where I replaced the Soy Sauce with Teriyaki and more honey. It NEEDS to be salty. Also, always marinate the full six hours if you can, any less than five and it comes out bland in my opinion.Went to my store meat department and asked for a flank steak. The guy said he didn have any. I asked if London Broil was like flank steak and he said it wasn I went home and re watched the episode and feel like an idiot. I not trusting my meat department again.Air Filters are a lot more expensive than he says. I couldn find any for less than $6, but luckily I only had to buy three filters. When I get some money I buy a few big cooling racks and line those with paper towels instead to see if those work any better or worse.The foundation of the recipe is excellent. I tried the box fan except used screens (aluminum ones) and ended up sick after a longer time than specified. Maybe I tried it during to much humidity or something was off that was not in the show, but food poisoning is not fun. Even today though using a dehydrator I still use this recipe because it tastes good. Sometimes during drying I add a mixture of honey and halbenero (for a big extra kick). Using the box fan method did produce great taste, but the after affects were a turn off to the method even if far better tasting than a dehydrator. As of right now I have some fry meat in my dehydrator with this (modified to taste with extra spices) recipe. I plan on eating it later today and enjoying it. Maybe I did something wrong or the time of year was off is to blame, minus the process (which I am taking a star off for due to my issue) the recipe itself is great and very similar to what I was using before.Well now that was tasty! I made about 7 and it almost filled my dehydrator. I marinated it about 24 hours only because I got side tracked organizing my pantry. The flavor was WOW! Everyone who tried it, loved it. I should also mention that I used gluten free soy sauce, ran out and switched to Braggs Aminos. The soy needs replacing to make it Gluten Free. Oh I also tripled the recipe for my 7 of meat. I placed it in a large stainless bowl (with a lid and stuck a plate over the beef to keep it in the marinade. My next batch will be with regular soy for the rest of the gang.Good recipe. almost same as what ive been using my whole life on venison and beef. Few differences, i usually do about 4 6lbs of meat at a time so i have to double or tripple the recipe i also substitue honey with brown sugar, use a tbs of salt, add tbs or so of garlic powder, and eliminate the red pepper because the worcestershire and black pepper adds enough bite for my taste. I let marinate for at least 2 days. nothing i do is exact measurement just approximate by eye from years of making it i also use a dehydrator, takes between 6 8 hrs. always relatively the same everyone enjoys it. Aweful hard to give away as its so delicious and addictive.I used AB Jerky recipe on wild game, including: antelope, deer, elk with excellent results. This has become our base for jerky; sometimes we add more of this or that: pepper flakes, teriyaki, pepper, etc. just to mix it up and the results have always been well received.Since I have a dehydrator, I use that instead of the filters fan. I set my dehydrator to low 140 degrees, takes longer, but doesn change the flavor and less chance of turning the jerky into brittle. I like AB tip to store in plastic or glass jar like snack food containers, instead of plastic bags. Bags don seem to let air circulate as well and can mold.I made this recipe DOZENS of times, and it is ALWAYS great! I shared the resulting jerky at baseball games, football games, scout outings, family gatherings, and church events; and it ALWAYS gets rave reviews. People almost ALWAYS ask for more! I made it with flank steak, london broil, brisket, and sirloin. The flank steak version is pretty hard to beat. A standard food dehydrator (I got mine at a garage sale for $2 works just fine, and is easy as pie to use. This is the one recipe from AB that we ALWAYS return to.I made this dozens of times, but I learned a bit while doing it. First, flank steak is the way to go. Unless you have a deli slicer, there no better cut of meat. I tried everything, including Kobe beef roasts. The lean fat content and the ease of slicing it when partially frozen make flank the perfect choice. Second, I use way more pepper. I figured out that if I put the chuck of my drill on the top of my pepper grinder, I can grind out a couple of tablespoons in a minute. Finally, I have found that the box fan I got doesn completely dry out the meat. So what I do is I put it on the fan overnight and then in the morning, I put it on the smoker (I don put the liquid smoke in the marinade. I have the flower pot smoker that Alton built in another episode, but I also used the oven set on with some success. I like the smoker because I can set the temperature down to about 130 F.Really great recipe and very easy to do. I used the fan method, set to high instead of medium though, and it turned out wonderful and I would definitely do it again. I not sure why everyone is complaining about furnace filters being expensive because they not. They not the dollar like Alton said but they are two dollars or less a piece and if you buy them in the packs of three, you can get good deals ( I live in Hawaii so everything here can be expensive because of importing so If I can find them for cheap here then you can find them cheap where you are too. I used Alton exact recipe this time but it very adaptable to your taste, so feel free to experiment with the flavors. Also, I recommend getting the leanest piece of flank you can find or trim it very well. Another excellent recipe from Alton, no surprise there.I have made this recipe several times now, and it has become my to for a jerky marinade. I must admit that I use a conventional food dehydrator; although, the idea of mucking about with furnace filters is a bit intriguing (LOL). While backpacking, other hikers flock around me when I pull out this Jerky. It is much better tasting than anything you can buy in the store. I did try to freeze some, and will say that it only held up for about a week after I took it out of the freezer (molded). The jerky that I did not freeze held up for at least 4 months. Great recipe!This is hands down the best recipe for beef jerky that I have tried so far. I use thin sliced round steak that I purchase already sliced at a local Mexican market, and I add extra red pepper flakes and habanero sauce, we like it pretty spicy. I cut back a little on the worcesteshire sauce and added extra soy sauce, both low sodium. I marinate it overnight for a total of about 15 hours (I find if you are using low sodium sauces the meat needs a little longer to penetrate the saltiness), I use my Nesco food dehydrator, and voila, it is perfectly done in 5 hours. Absolutely fanstastic! As another reviewer mentioned, it can get rather costly drying the meat the way that Alton suggests, and for $50 you can get a decent food dehydrator that in the long run will save you money and time if you plan on making a lot of jerky. Thanks, Alton for yet another terrific recipe!I just finished my batch, using the oven drying method with the door ajar. This tasted ABSOLUTELY AMAZING!!! Thank you very much for this recipe! I did not change a thing in the marinade. Maybe in the future i try it in a dehydrator once I get one.This jerky honestly was just an explosion of flavor in my mouth. The smoky, salty, spicy works soo well. So perfectly balanced, in my opinion. The red pepper flakes definitely add a nice kick to it, but I love my spicy stuff so this was just right up my alley.