Alton Brown Beef Jerky Recipe

This chewy, intense Alton Brown Beef Jerky is made with flank steak, liquid smoke, and soy sauce, and ready in about 18 hours. The drying process transforms marinated strips into dark, leathery snacks without using any heat at all. I honestly prefer this air-dried texture over any store-bought brand.

The Secret To Getting It Right

I was skeptical about using a box fan and air filters to make food, but the lack of heat really changes the texture. Heat cooks the meat while drying it, often making it brittle, but this cold-air method leaves the steak pliable and intense.

My biggest lesson was double-checking the filters to ensure they were paper-based and not fiberglass. You definitely do not want glass fibers in your snack, so read the labels carefully before buying hardware supplies for cooking.

Alton Brown Beef Jerky Ingredients

• 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
• Equipment: 1 box fan, 4 cellulose air filters (20×20), 2 bungee cords

How To Make Alton Brown Beef Jerky

1. Prep The Steak: Trim any visible fat from the flank steak and place it in the freezer for 60 to 90 minutes to firm up.
2. Slice The Meat: Cut the firm steak along the grain into thin strips about 1/4-inch thick.
3. Make Marinade: Combine Worcestershire sauce, soy sauce, honey, black pepper, onion powder, liquid smoke, and red pepper flakes in a large zip-top bag.
4. Marinate: Add the steak strips to the bag, massage to coat, and refrigerate for 3 to 6 hours.
5. Arrange Strips: Drain the meat and lay strips flat in the grooves of three air filters, ensuring they do not touch.
6. Assemble Fan: Stack the filled filters on top of one another, place the empty filter on top, and secure the whole stack to the box fan with bungee cords.
7. Dry: Stand the fan upright and run on medium for 8 to 12 hours until the meat is dry and stiff.

Recipe Tips

• Filter Safety: Only use cellulose or paper filters; fiberglass filters are dangerous for food and must be avoided.
• Cutting Ease: Freezing the meat makes it much easier to get consistent, thin slices that dry evenly.
• Grain Direction: Slice with the grain for a chewier jerky or against the grain for a more tender bite.

What To Serve With Beef Jerky

Cold beer or a crisp cider cuts through the saltiness of the marinade perfectly. It also pairs well with mild cheese and nuts for a substantial hiking snack.

How To Store

Store the finished jerky in an airtight container or zip-top bag in the refrigerator for up to two months. You can freeze it for six months for longer storage.

FAQs

• Is it safe to eat raw dried meat? The high salt content and curing process help preserve it, but there is always a risk with uncooked meat so use high-quality beef.
• Can I use a dehydrator instead? Yes, set your dehydrator to 145°F and check the meat after 4 to 6 hours.
• What if I can’t find flank steak? Top round or London broil are good lean alternatives that work well for jerky.

Nutrition

• Calories: 120
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 600mg
• Total Carbohydrate: 3g
• Protein: 18g

Try More Recipes:

• Alton Brown Beef Wellington Recipe
• Alton Brown Beef Tenderloin Recipe
• Alton Brown Corned Beef Recipe

Alton Brown Beef Jerky Recipe

Author: Sandra Cooking Method:Cold Dehydration Cuisine:American Courses:Appetizers

Difficulty:BeginnerPrep time: 15 minutesCook time:14 hours Rest time: minutesTotal time:14 hours 15 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:80 kcal Best Season:Available

Description

A revolutionary cold-dehydration method that utilizes a box fan and cellulose filters to dry meat without heat, resulting in a superior texture and flavor preservation.

Ingredients

• 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
• Equipment: 1 box fan, 4 cellulose air filters (20×20), 2 bungee cords

Instructions

1. Freeze the flank steak for 60 to 90 minutes; this firming stage is essential for making precise, uniform 1/4-inch slices.
2. Slice the meat along the grain into thin strips, ensuring consistent thickness for even drying across all pieces.
3. Marinate the strips in a zip-top bag with the Worcestershire, soy sauce, honey, and spices for 3 to 6 hours in the refrigerator.
4. Arrange the drained meat strips in the grooves of the cellulose filters, leaving space between each piece to allow for maximum airflow.
5. Stack the three filled filters, top with the fourth empty filter, and secure the entire assembly to the intake side of a box fan using bungee cords.
6. Dry the meat by running the fan on medium speed for 8 to 12 hours until the jerky is dry to the touch and stiff enough to “snap” when bent.

Notes

• Cold dehydration via the box fan method prevents “case hardening,” a common issue in oven-drying where the exterior dries too quickly and traps moisture inside, which can lead to premature spoilage.
• Slicing the beef with the grain provides the traditional, chewy jerky texture, while the high salt content of the soy and Worcestershire sauces acts as an osmotic agent to safely draw moisture out of the protein fibers.
• Using cellulose air filters rather than a heated dehydrator preserves the delicate enzymes and flavor compounds in the meat, creating a deeper “beefy” profile that isn’t masked by the “cooked” taste found in commercial jerky.

Keywords:Alton Brown Beef Jerky Recipe